Peach Melba Ice Cream Tarts

• 1 package pepperidge farm frozen puff pastry shell
• 13 cup sugar
• 2 tablespoons cornstarch
• 12 cup water
• 1 (10 ounce) package frozen raspberries
• 1 pint vanilla ice cream
• 1 (16 ounce) cansliced peaches in light syrup, drained

1. Bake pastry shells (6) at 400 for 20 to 25 minutes or until golden brown.
2. Remove from baking sheet and cool on wire rack.
3. Mix together, sugar, cornstarch, water and raspberries in saucepan and cook and stir until mixture boils and thickens.
4. Remove from heat and press raspberry mixture through a sieve.
5. Cool to room temperature.
6. Spread about 1 tablespoon of raspberry mixture on each of 6 dessert plates.
7. Place a scoop of ice cream in each shell and place on raspberry mixture on plates.
8. Divide peach slices among plates and spoon remaining raspberry sauce over ice cream.

pastry shell, sugar, cornstarch, water, frozen raspberries, vanilla ice cream, peaches

Taken from www.food.com/recipe/peach-melba-ice-cream-tarts-112439 (may not work)