Title: Peach Melba
Categories: Dessert Fruit
Yield: 6 Servings
| 2 | tb | Sugar |
| 1 | tb | Cornstarch |
| 12 | oz | Package frozen raspberries, defrosted |
| 1/3 | c | Currant jelly |
| 1 | pt | Vanilla ice cream |
| 6 | | Canned peach halves, well drained |
| 1/2 | c | Fine, dry macaroon crumbs |
| 1/2 | c | 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.