Hot-Wined Melba

INGREDIENTS

• 10 oz. pkg. frozen raspberries
• 16 oz. can of sliced peaches
• 1/4 C. sugar
• 1 Tbsp. cornstarch
• 1/2 C. Port wine
• 1 Tbsp. lemon juice
• 1 qt. vanilla ice cream

INSTRUCTIONS

Defrost raspberries, drain and reserve all syrup. Drain peaches, reserving 1/4 C. syrup. Combine sugar and cornstarch in saucepan. Slowly add reserved raspberry and peach syrups and port wine and lemon juice. Cook over medium heat, stirring frequently until sauce is thickened and clear. Add peaches and heat through, add raspberries and heat gently. Serve over ice cream.

Recipe by Peggy