1 tsp. cornstarch
1/4 c. water
2 Tbsp. apricot jam or preserves
1/2 tsp. lemon juice
1 1/2 tsp. sugar
3/4 c. sliced fresh or canned peaches
vanilla ice cream

In small saucepan, mix cornstarch and water. Add the jam, lemon juice and sugar. Bring to a boil. Cook and stir for 1 to 2 minutes; reduce heat. Add peaches and heat through. Serve warm over ice cream. Yield: 3/4 cup.