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Recetas en Espanol
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Raspberry-Peach Pound Cake

Serving Size: 8 servings
 

Ingredients

  • 1 (15-ounce) carton Sorrento® Ricotta Cheese
  • ¼ cup sweet orange marmalade, divided
  • ¼ teaspoon almond extract
  • 1 tablespoon orange juice
  • 2 cups sliced fresh peaches
  • 2 cups fresh raspberries
  • 1 (16-ounce) frozen pound cake, thawed
  • Raspberry sundae topping (optional)

Cooking Instructions

In a bowl, combine ricotta cheese, 2 tablespoons marmalade and almond extract. Blend well and set aside.

Combine orange juice and remaining marmalade; stir until well-blended.

Pour over peaches and raspberries and stir gently to coat.

Slice pound cake into 16 slices. Spread ¼ cup cheese mixture over 8 slices and top with remaining slices.

Place on individual dessert plates.

Spoon fruit mixture over cake.

Tip: If desired, drizzle raspberry sundae topping decoratively over each dessert plate and place cake on top of sauce.

This recipe provided by Sorrento
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