Rum raisin ice cream


Pêche melba


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.

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