Here's a twist on the classic recipe created by famed chef Auguste Escoffier in the early 1900s, honouring the Australian opera star Dame Nellie Melba.

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Servings: 6

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Ingredients

  • 6 slices (1 inch/2.5 cm thick) pound cake (about half 390 g store-bought loaf)
  • 6 large ripe Ontario Peaches, halved and pitted
  • 4 cups (1 L) vanilla ice cream
  • 1-1/2 cups (375 mL) fresh Ontario Raspberries
  • 6 tbsp (90 mL) peach or raspberry liqueur (optional)

Instructions

Lightly spray grill with cooking oil spray. Grill pound cake slices carefully for about 1 minute per side or until just lightly toasted (being careful not to burn).

Spray peaches lightly with cooking oil; place, cut side down, on grill and cook for 3 to 4 minutes per side or until softened.

Divide ice cream among 6 dishes; add layer of grilled pound cake, peaches, and raspberries. Drizzle with liqueur (if using).

Nutritional information

  • Protein: 6.0 grams
  • Fat: 10.0 grams
  • Carbohydrates: 58.0 grams
  • Calories: 343
  • Source of Fibre