Makes 6 servings.
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
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.
Makes approximately 1 cup
3 cups of raspberries
1/4 cup confectioner's sugar
1 tablespoon lemon juice
Purée the raspberries, confectioners' sugar, and lemon juice in a blender. Strain to remove seeds.
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