1 pkg. (10 oz.) frozen raspberry, thawed
2/3 c. sugar
1/8 tsp. cream of tartar

Sieve the raspberries through a very fine sieve. Stir in sugar, which has been mixed well with the cream of tartar, with the juice of the raspberries. Heat quickly to boiling point and boil for 3 minutes, stirring constantly. Cover and chill.

Now place a large canned cling peach in a dessert dish, if the peaches are of the small kind, then put 2 peaches in the dessert dish. Put a large scoop of vanilla ice cream on top of the peach, and cover with a helping of the raspberry sauce.