Peach Melba

1 1/2 teaspoons cornstarch
1 tablespoon water
1 (10 ounce) package frozen raspberries
1/2 cup currant jelly
Peach halves
Vanilla ice cream

In a small saucepan, mix cornstarch and water; add frozen raspberries and currant jelly. Cook on low heat until clear. Place peach half in bowl. Top with vanilla ice cream. Pour sauce over top.

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