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.

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.