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Peach Melba


  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 (10 ounce) package frozen raspberries
  • 1/2 cup currant jelly
  • Peach halves
  • Vanilla ice cream


  1. In a small saucepan, mix cornstarch and water; add frozen raspberries and currant jelly. Cook on low heat until clear.
  2. Place peach half in bowl.
  3. Top with vanilla ice cream.
  4. Pour sauce over top.

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