| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruits | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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