10 oz. pkg. frozen raspberries
1/2 c. currant jelly
1/4 c. sugar
1 tsp. cornstarch
1/3 c. Chambord (liqueur)
1/2 tsp. lemon juice
Peach halves
Vanilla ice cream

In saucepan combine raspberries, currant jelly and sugar. Stir over moderate heat until boiling. Add cornstarch and simmer for 10 minutes. Add Chambord and lemon juice. Strain and chill before serving. Place peach halves in deep dish. Add vanilla ice cream and top with melba sauce.