1 (10 oz.) pkg. frozen red raspberries
2/3 c. sugar
Pinch of cream of tartar
2 pts. vanilla ice cream
1 (1 lb.) can cling peach halves, drained

Thaw raspberries. Press through sieve into a small saucepan, discarding seeds. Stir in sugar and cream of tartar. Bring to a boil, stirring constantly for 3 minutes. Pour into small bowl. Scoop ice cream into dessert dishes; top each with a peach half. Spoon raspberry sauce over each.