Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 1 package (10 oz.) frozen raspberries, thawed
- ½ cup currant jelly
- 1½ tsp. cornstarch
- 1 Tbsp. water
- 1 pint vanilla ice cream
- 8 peach halves
- Combine the raspberries and jelly in a small saucepan and bring to a boil. In a small cup, stir together the cornstarch and water, and then stir into the raspberry mixture. Reduce heat to low and simmer for 15 minutes, or until thickened, stirring constantly. Strain, let cool, cover, and chill 1 hour before serving.
- Place a scoop of ice cream into 4 small bowls. Top each with 2 peach halves, cut side down. Spoon the sauce over the peaches and ice cream.