vanilla ice cream
halves, canned, well drained
fine, dry crumbs
heavy whipping cream
Combine sugar and cornstarch in a saucepan.
Stir in raspberries and jelly.
Bring to a boil over moderate heat.
Reduce heat to low and continue to cook and stir 5 minutes until smooth and thickened.
Press sauce through a sieve; chill thoroughly.
To make Melba, place a small scoop of ice cream in the bottom of a sherbet glass.
Cover with a peach half. Top with raspberry sauce and sprinkle with macaroon crumbs.
Garnish rim with a fluting of whipped cream.