Peach Melba Dessert
4 individual round sponge cakes or shortcakes
4 canned peach halves in syrup
4 scoops vanilla or peach ice cream
2 tablespoons raspberry jam
1 tablespoon chopped nuts
Place cakes on dessert plates.
Drain the peaches, reserving 2 tablespoons syrup; spoon 1-1/2 teaspoons syrup over each cake. Place peach halves, hollow side up, on cakes. Put a scoop of ice cream in each peach. Heat jam; drizzle over ice cream. Sprinkle with nuts. Serve immediately. Yield: 4 servings.
Recipe found here: Peach Melba Dessert