Peach Melba Cake Squares
|Frozen raspberries||10 Ounce, partially frozen (One Package, Used Red Colored Ones)|
|Currant jelly||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Pound cake slices||6 (0.75 Inch Thick Slices)|
|Canned peach halves||6 , drained|
Combine and heat first 3 ingredients in metal fondue pot over moderate direct heat.
Mix cornstarch and water until free of lumps.
Stir into fruit mixture and cook, stirring constantly, until mixture thickens.
Top each cake slice with a peach half, cavity side up.