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2 teaspoons cornstarch
1/2 cup currant jelly
1 (10-ounce) package frozen raspberries, in syrup, thawed
1 (29-ounce) can peach halves, drained, or 6 fresh peach halves, peeled
1 quart (4 cups) vanilla ice cream


1. In medium saucepan, combine cornstarch, jelly and raspberries with liquid. Cook over medium heat until mixture boils and thickens, stirring frequently.

2. If desired, place strainer over medium bowl; pour berry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Cool 40 to 45 minutes or until completely cooled.

3. To serve, place peach half in each dessert dish. Top with ice cream; spoon cooled raspberry sauce over ice cream.