Escoffier first served this dish at the Hotel Savoy in London in 1892 to honor the Australian soprano, Nellie Melba, after her performance in Lohengrin.  Thus, it was originally served in an ice swan reminiscent of the swan in the opera.  It was not until several years later, however, that Escoffier added the raspberry sauce.  The dish is now so well known that recipes for it can be found in almost any good basic cookbook.  This easy version comes from Pillsbury's.  Fresh peaches and raspberries, of course, make the most authentic version.

Ingredients:

2 teaspoons cornstarch
1/2 cup currant jelly
1 (10 oz.) package frozen sweetened raspberries
6 fresh peach halves (or a 29 oz. can peach halves)
1 quart vanilla ice cream

Directions:

Thaw and drain raspberries.  Combine with cornstarch and jelly and cook over medium heat until mixture boils and thickens, stirring frequently.  Place peach halves in individual serving dishes, top with ice cream, and spoon cooled sauce over.

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