Peach Melba Topping - cooking recipe

Ingredients

1 (10 oz.) pkg. thawed frozen red raspberries
1/4 c. red currant jelly
1 Tbsp. cornstarch
1 (16 oz.) can peach slices

Preparation

Reserve 2/3 cup syrup drained from the frozen red raspberries. In small saucepan, combine reserved syrup, currant jelly and cornstarch.
Cook and stir until slightly thickened and glossy. Cool.
Stir in the raspberries.
Drain the peach slices.
Arrange on cake.
Top with sauce.