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Peach Melba

Peach Melba
Peach Melba from Antoine's

Recipe courtesy of Antoine's Restaurant in New Orleans. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.

Makes 6 servings.

Ingredients:

6 slices your favorite almond pound cake
3 cups French vanilla ice cream
6 slices fresh Ruston peaches, peeled
1 cup of Melba sauce (raspberry sauce), see recipe below
2/3 cup chopped roasted almonds

Directions:

Place a slice of almond pound cake in the bottom of each of six dessert bowls. Top each with a scoop of French vanilla ice cream (about 1/2 cup) and then a fresh peach slice. Pour Melba sauce over peaches and ice cream. Garnish with chopped roasted almonds.

Melba Sauce

Makes approximately 1 cup

Ingredients:

3 cups of raspberries
1/4 cup confectioner's sugar
1 tablespoon lemon juice

Directions:

Purée the raspberries, confectioners' sugar, and lemon juice in a blender. Strain to remove seeds.


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This recipe is part of our new partnership with Louisiana Cookin' magazine. If you subscribe to Louisiana Cookin' with the promotion code wwoz09, they will donate $5 of your subscription fee to WWOZ.


 

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