|Frozen raspberries||70 Ounce|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Cream of tartar||1 Pinch|
|Vanilla ice cream||2 Pint|
|Canned peach halves||1 Pound|
Thaw raspberries,discarding seeds; stir in sugar and cream of tartar.
Bring to a boil, stirring constantly.
Cook, stirring constantly, for 3 minutes.
Pour into small bowl.
Scoop ice cream into dessert dishes; top each with peach .half.
Spoon raspberry sauce over each, dividing evenly.