I made this sauce this week and served it over fresh peaches cut in chunks and vanilla ice cream. I used fresh rasperries from my yard, mashed and mixed with a little sugar and water, instead of the frozen ones. The sauce was so good, I'd welcome any suggestions for using the remainder.

CHAMBORD MELBA SAUCE

10 oz. package of frozen raspberries, thawed and mashed

½ cup currant jelly

¼ cup sugar

1 tsp. cornstarch

¼ cup Chambord liqueur

½ tsp. lemon juice

In a small saucepan, combine raspberries, jelly and sugar. Stir over moderate heat until boiling. Whisk in cornstarch and liqueur; then simmer gently for 10 minutes. Stir in lemon juice. Strain and chill before serving.

To serve, place fresh, poached or frozen peaches in tall stemmed glasses; add vanilla ice cream and top with melba sauce.