Hot Melba Sauce

makes 6-8 servings

• 10 oz frozen raspberries
• 1 lb canned peach slices
• ¼ cup sugar
• 1 tbsp cornstarch
• ½ cup port wine
• 1 tbsp lemon juice
• 1 quart vanilla ice cream

1. Defrost rasperries, drain and reserve syrup. Drain peaches, reserving ¼ cup syrup.
2. Combine sugar and cornstarch in saucepan or blazer of a chafing dish. Slowly add reserved raspberry and peach syrups and port wine.
3. Add lemon juice and cook over medium heat, stirring frequently until sauce is thickened and clear.
4. Add peaches and heat through. Add raspberries and heat gently.
5. Serve Hot Melba Sauce over vanilla ice cream sponned into dessert dishes.