1 pkg. thawed frozen raspberries
1/2 c. currant jelly
1 1/2 tsp. cornstarch
1 tbsp. cold water
Vanilla ice cream
Peach halves, canned, drained

To make sauce, mash raspberries in pan. Add jelly; bring to boil. Add cornstarch and water mixture, stirring until clear. Strain if desired. Cool. Pour sauce over vanilla ice cream topped with peach half. Yields 1 1/2 cups sauce.