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PEACH MELBA (Peche Melba)

Antoine's Restaurant Cookbook by Jr. Roy F. Guste


The great French chef Auguste Escoffier created this dish in 1893 for the celebrated Australian singer Nelly Melba.

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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