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. 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.