Amount
Ingredient
Preparation



2
tablespoons
sugar





1
tablespoon
cornstarch





12
ounces
raspberries

frozen, defrosted



1/3
cup
currant jelly





1
pint
vanilla ice cream





6
each
peaches

halves, canned, well drained



1/2
cup
macaroons

fine, dry crumbs



1/2
cup
heavy cream

whipped

 Combine sugar and cornstarch in a saucepan.

Stir in raspberries and jelly.

Bring to a boil over moderate heat.

Reduce heat to low and continue to cook and stir 5 minutes until 
smooth and thickened.

Press sauce through a sieve; chill thoroughly.

To make Melba, place a small scoop of ice cream in the 
bottom of a sherbet glass.

Cover with a peach half. Top with raspberry sauce and sprinkle with macaroon crumbs.

Garnish rim with a fluting of whipped cream.

Serves 6.