3 fresh peaches
1 pkg. (10 oz.) frozen raspberries
1/4 c. brandy
Approximately 1/4 c. sugar
1 tsp. corn starch
1 qt. of vanilla ice cream

Wash, peel and cut peaches in half. Thaw raspberries, then put in blender to make a puree. Strain in seeds.

Put in raspberries in a saucepan, cook, adding sugar and brandy. Bring to a boil. Add cornstarch and about 1 tablespoon of water. Cook until thick.

When cool, pour over peaches and refrigerate several hours or overnight.

To serve: Remove peach halves, add a scoop of ice cream and pour sauce over the top.