Filling:
•  2 ounces unsalted butter, softened
•  1/4 cup water, white wine or Grand Marnier
•  1/3 cup cornstarch
•  1/2 cup granulated sugar
•  1/2 cup heavy cream
•  2 teaspoons vanilla
•  1/4 teaspoon almond extract

Remaining Ingredients:
•  1  #10 can of California Cling Peach slices, well drained
•  20 ounces raspberries, frozen
•  15 ounces puff pastry or pie dough, cut into 3" circles

Directions:
Preheat Oven: 375°F.

Blend all filling ingredients together.

Pour over frozen raspberries and let stand at room temperature for 15 minutes.

Spread berry mixture on bottom of hotel pan and cover with peach slices.

Top with pastry circles.

Bake for 45 minutes to 1 hour. Cool for 1/2 hour before serving.

To serve, spoon individual portions and invert onto dessert plates. Ice cream is a perfect complement to this rendition of the Classic Peach Melba.

Tip: 40 ounces of frozen IQF California Cling Peach slices may be substituted for canned California Cling Peach slices.