Peach Melba Ice Cream Dessert - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen raspberries, thawed and strained
1/2 c. currant jelly or cherry jelly
2 tsp. cornstarch
6 peach halves
1 1/2 pt. vanilla ice cream balls

Preparation

Thaw raspberries and strain through smallest hole strainer so no seeds are in remainder of juice and pulp.
In medium saucepan, combine raspberries, jelly and cornstarch.
Cook over medium heat for 45 minutes, letting mixture boil and stirring constantly. Remove and cool.
Place peach half in dessert dish (you may need to slice small sliver of rounded side of peach half so it will not tip).
Dip ice cream balls ahead on cooled tray to be ready to use.
Spoon an ice cream ball on peach half just before ready to serve.
Spoon cooled berry sauce over ice cream.
Serves 6.