juicy, fresh peaches form the base of this summer staple
Ingredients
1 pie crust - baked ( this is equally good with a graham cracker crust or a traditional crust )
6 cups fresh peaches
1 cup raspberries
1 cup sugar
1 cup water
2 Tablespoons cornstarch
pinch of salt
zest of 1 lemon
juice of 1 lemon
1 Tablespoon natural gelatin
2 Tablespoons white chocolate - finely chopped
whipped sweetened cream
Instructions
Peal and slice peaches into a colander set over a bowl to catch the juices.
Gently squeeze raspberries to extract a little juice and pour over peaches. Juice 1 lemon over peaches.
Sprinkle gelatin over drained juices and let set.
In a medium sauce pan, combine salt, sugar, cornstarch and lemon zest. Whisk to combine. Whisk in water and place over medium heat. Heat until mixture thickens and boils. Remove from heat and whisk in juice / gelatin mixture. Gently fold in fruit.
Carefully place saucepan in sink filled with a couple inches of ice water to jump start the gelling process. (note* - make sure you move the faucet so an unsuspecting family member doesn't wash their hands over your pie filling - this is bad.....very bad......)
When the fruit filling has started to set, pour into your prepared pie crust and chill for a few hours until firm. Sprinkle with white chocolate
Slice and serve with fresh whipped cream
Recipe by brown eyes + blue at https://www.browneyesplusblue.com/fresh-peach-melba-pie/