Peach Melba - cooking recipe

Ingredients

1 (12 oz.) box frozen red raspberries, thawed
1/2 c. currant jelly
1/8 tsp. salt
1 Tbsp. water
1 1/2 tsp. cornstarch
6 large or 12 small canned peach halves
1 qt. vanilla ice cream

Preparation

In saucepan, mash raspberries.
Add jelly and salt.
Bring to boil, stirring constantly, until jelly is melted.
Blend cornstarch and water; add to jelly mixture.
Cook, stirring constantly, until clear and thickened.
Let stand until cool. Chill.