Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Sugar
1 tb Cornstarch
12 oz Package frozen raspberries,
-defrosted
1/3 c Currant jelly
1 pt Vanilla ice cream
6 Canned peach halves, well
-drained
1/2 c Fine, dry macaroon crumbs
1/2 c Heavy cream, whipped

Combine sugar and cornstarch in a saucepan. Stir in raspberries and
jelly. Bring to a boil over moderate heat. Reduce heat to low and
continue to cook and stir 5 minutes until smooth and thickened. Press
sauce through a sieve; chill thoroughly. To make Melba, place a small
scoop of ice cream in the bottom of a sherbet glass. Cover with a
peach half. Top with raspberry sauce and sprinkle with macaroon
crumbs. Garnish rim with a fluting of whipped cream. Serves 6.

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