Melba Sauce - cooking recipe

Ingredients

10 ounces frozen raspberries
1 (12 ounce) can peach halves in syrup
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons kirsch

Preparation

Combine water and cornstarch. Set aside.
Puree raspberries and peaches, using all the liquid in the peaches.
Combine puree and cornstarch mixture in a saucepan.
Cook over medium heat, stirring constantly, until sauce is thick and clear.
Strain.
Stir in kirsch.
Let cool completely before serving.