Wednesday, April 1, 2009

Peach Melba

Here's a classic dessert from Antoine's Restaurant in New Orleans that will dazzle your guests. It does not get any easier than this one.

Serves 6

6 slices pound cake
3 cups vanilla ice cream
6 peach halves
1 cup grenadine syrup
2/3 cup chopped roasted almonds

Place a slice of pound cake in the bottom of each of six dessert bowls. top each with a scoop of vanilla ice cream (about 1/2 cup) and then a peach half, cut side down, on the ice cream. Pour over some grenadine syrup and sprinkle with chopped, roasted almonds.

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