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Peach Melba Cake Squares


1 package (10 ounce) frozen red raspberries, partially defrosted
1/2 cup currant jelly
1/4 cup granulated sugar
1 tablespoon cornstarch
2 tablespoon water
6 thick slices (3/4") pound cake
6 large well drained canned peach halves

Combine and heat first 3 ingredients in fondue pot over moderate direct heat. Mix cornstarch and water until free of lumps. Stir into fruit mixture and cook stirring constantly, until mixture thickens. Top each cake slice with a peach half, cavity side up. Spoon sauce over the peaches and serve.

Serves 6

Hot Cherry Topper
Pour 1 (1 pound) can pitted Bing or unsweetened cherries into a fondue pot. Place over direct high heat. Bring to simmering stage. Stir in 1 or 2 tablespoon orange liqueur if desired. Ladle over vanilla ice cream or cake squares. Top with a dollop of whipped cream.

Serves about 5.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.