Tidbits: Peach melba dessert a summer cooler
Cool off this summer with a recipe for Peach Melba en Reversee from the Canned Food Alliance. Reserve 4 peach slices and 2 tablespoons syrup from a 15-ounce can of raspberry-flavored (or plain) sliced peaches. Drain and puree remaining peaches with reserved peach syrup and 1 teaspoon lemon juice in a blender or food processor. Divide puree among 4 dessert dishes. Add scoops of raspberry sherbet (1 pint). Garnish with 1 cup of fresh raspberries and reserved peach slices.