10 oz. pkg. frozen raspberries, thawed

Force through wire strainer.

1/3 c. currant jelly
3 tbsp. butter
1/2 tsp. almond extract
2 (1 lb. cans) peach halves, drained
Vanilla ice cream
Slivered almonds

In chafing dish over high heat combine puree of raspberry, jelly, butter and almond extract. When mixture is simmering, add peaches. Cook gently while basting for about 7 minutes or until peaches are deep red. Spoon peaches and sauce over ice cream. Sprinkle with almonds.