Peach Melba
From Antoine’s Restaurant

Makes 6 servings

6 slices your favorite almond pound cake
3 cups French vanilla ice cream
6 slices fresh peaches
1 cup of Melba sauce (raspberry sauce), 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.

Melba Sauce
Makes approximately 1 cup
3 cups of raspberries
1/4 cup confectioner’s sugar
1 tablespoon lemon juice

Liquidize the raspberries, confectioners' sugar, and lemon juice in a blender.