Categories: Desserts, Fruits 
      Yield: 6 servings 
  
      2 tb Sugar                               1 pt Vanilla ice cream 
      1 tb Cornstarch                          6    Canned peach halves, well 
     12 oz Package frozen raspberries,              -drained 
           -defrosted                        1/2 c  Fine, dry macaroon crumbs 
    1/3 c  Currant jelly                     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.