Peach Melba

• 1 (10 ounce) package frozen raspberries
• 2 tablespoons red currant jelly
• 1 tablespoon cornstarch
• 3 drops red food coloring (optional)
• vanilla ice cream
• 2 (15 1/2 ounce) cans peaches, halves drained
• whipped cream, for topping

1. Over medium heat, bring frozen raspberries and jelly to boiling stirring frequently.
2. In a small bowl, mix cornstarch, food coloring and 1 tbs cold water until dissolved.
3. Stir into hot raspberry mixture.
4. Cook, stirring constantly, until thickened.
5. Remove from heat.
6. Into a med sized bowl, press respberry mixture through a sieve with a spoon and discard seeds.
7. Chill sauce.
8. In a dessert bowl, place 1 or 2 scoops of softened ice cream.
9. Arrange peach halves over ice cream and spoon sauce over peaches.
10. Garnish with whipped cream.

frozen raspberries, red currant, cornstarch, coloring, vanilla ice cream, peaches, whipped cream

Taken from www.food.com/recipe/peach-melba-281830 (may not work)