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Peach Melba Topping

Chef admin | Restaurant

This tangy raspberry-peach sauce calls for no added sugar and has very little fat. Spoon it on pancakes, waffles or French toast.

  • Serves: Yields 48 oz.
  • Vegetarian: ---
  • Preparation Time: 40 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Crepes and Pancakes
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe

    Ingredients

    • 3/4 oz. pkg. powered (no-sugar-needed) Fruit pectin
      1 cup thawed Frozen Concentrated Apple-Raspberry Juice
      1 cup Red raspberries
      6 medium ripe Peaches

    Directions

    1. 1) In heavy 1-quart saucepan, with wire whisk, gradually stir pectin into water until thick and smooth. Heat to boiling, whisking constantly, over medium-high heat. Boil mixture, stirring constantly, 1 minute. Remove from heat.

      2) Gradually stir undiluted concentrated juice into pectin until smooth and slightly thickened. If lumps form, reheat mixture over low heat, stirring until smooth. Pour pectin-juice mixture into large bowl; set
      aside while preparing fruit.

      3) In 2-quart saucepan, heat 2 inches water to boiling. Dip peaches, one at a time, in boiling water and rinse with cold water. Peel, halve, pit, and slice peaches.

      4) Gradually stir peaches into pectin mixture. (To prevent clumps from forming, do not add fruit all at one time.) Fold in raspberries. Spoon into jelly jars. Run knife around inside of jar to rid any air bubbles. Seal with lids. Refrigerate 24 hours to set before serving. Store in refrigerator and use within 3 weeks or place in freezer for up to 1 year. Allow frozen topping to thaw in refrigerator before serving.

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