Keep four tablespoons rum behind. Soak
the raisins overnight in the remaining rum. Thaw the ice cream for half
an hour, add the soaked raisins and stir. Put the ice back in the freezer
for one hour. Put a few scoops in each ice bowl and sprinkle with rum.
Poach the peaches for 10 minutes and peel them carefully.
Halve them. Distribute the ice over 4 bowls, followed by the raspberry
sauce, half a peach and the almond shave.
Pêche melba was created by the famous
French cook Auguste Escoffier and presented
in 1893 in the Savoy Hotel in
London in the
honour of the Australian
singer Nelly Melba. Pêche is the French word for peach.
See peaches Kylie
for a modern version of this recipe, dedicated to Kylie Minogue.