| CRUNCHY PEACHES WITH MELBA SAUCE |
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4 to 6 servings1 package (10 ounces) frozen sweetened raspberries, thawed 1 -1/2 teaspoons orange extract 2 cans (16 ounces each) peach halves, drained 3 cups cornflake cereal, finely crushed 1 tablespoon unsifted all-purpose flour 1 teaspoon ground cinnamon 1 egg CRISCO Oil for frying Combine raspberries and extract in blender. Blend until smooth. Set sauce aside. Place peach halves on paper towels to drain. Combine crushed cereal, flour and cinnamon in shallow dish or on sheet of waxed paper. Place egg in another shallow dish; beat slightly. Dip each peach half in egg, then in cereal crumb mixture, pressing to coat thoroughly. Heat 2 to 3 inches Crisco Oil in deep fryer or large saucepan to 350ºF. Fry a few peaches at a time, about 1 minute, or until golden brown, turning over once. Drain on paper towels. Serve warm with sauce. |
