Mound a scoop of vanilla or peach ice cream in the center of a canned peach half. Cover with the following Melba Sauce:

Melba Sauce: 1 (10 ounce) package raspberries and juice (defrosted), 1 teaspoon sugar, 1 teaspoon cornstarch, 1/4 - 1/2 cup currant jelly (optional). Mix and cook over heat until clear. The addition of currant jelly gives a sparkle to its color. The jelly should be added while sauce is hot, before straining.