Melba Sauce

Ingredients

• 10 ounces frozen raspberries

• 1 (12 ounce) can peach halves in syrup
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 tablespoons kirsch

Directions

1. 1

   Combine water and cornstarch. Set aside.

2. 2

   Puree raspberries and peaches, using all the liquid in the peaches.

3. 3

   Combine puree and cornstarch mixture in a saucepan.

4. 4

   Cook over medium heat, stirring constantly, until sauce is thick and clear.

5. 5

   Strain.

6. 6

   Stir in kirsch.

7. 7

   Let cool completely before serving.