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Peach Melba
2 cups fresh raspberries or 10 oz. pkg. frozen
1/2 cup currant jelly
1 t. cornstarch
1 T. water
6 cooked fresh or canned peach halves
1 quart vanilla ice cream
Prepare Melba Sauce:
In saucepan heat raspberries and jelly until jelly is dissolved and mixture is boiling. Put through sieve to remove seeds. Return to heat. Dissolve cornstarch in water. Add to raspberry puree. Cook for 2 minutes, stirring constantly. Remove from heat & cool.
For each serving, place peach, hollow side up, on an individual serving dish. Fill hollow with large scoop of ice cream. Spoon melba sauce on top & serve.
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