The classic peach melba is a dish of skinned peaches which you serve with vanilla ice-cream and raspberry sauce. It was created in the 1890s by the famous French chef Auguste Escoffier, who was then in charge of the kitchens at The Savoy in London. He made it and named it in honour of the Australian opera star, Dame Nellie Melba, whilst she was performing at Covent Garden.

Ingredents:

• 2 c heavy cream
• 1/2 c peach jam, or more as needed
• 1/3 c sugar
• 2 tsp vanilla extract
• 1/2 to 3/4 tsp almond extract
• 2 medium peaches, halved, pitted and roughly chopped into 1/2- inch pieces
• 5 c fresh raspberries (way too much – think 8 inch square – maybe 2 baskets)
• 25  crisp, thin almond wafer cookies,  or 70  vanilla wafers or 20 sheets graham crackers (Look for flat, rectangular cookies, they fit.)
• Toasted almond slices, for garnish

Directions:

1. Add the cream to the bowl of a stand mixer fitted with the whisk attachment.
2. Whisk on medium to mediumhigh speed, 2 to 3 minutes, until the cream begins to thicken.
3. Add the jam, sugar, vanilla extract and almond extract, to taste.
4. Continue to whisk on medium to medium-high speed for about 3 more minutes, until stiff peaks form.
5. Use a rubber spatula to gently fold the peaches into the cream.
6. Use a small offset spatula or the back of a spoon to spread a layer of cream, about 1 1/2 cups, on the bottom of an 8-inch square pan.
7. Cover the cream with a layer of raspberries,
8. Then a layer of almond cookies, filling any gaps with broken cookies (breaking them yourself, if necessary). The pieces should touch; the goal is a solid layer of cookies.
9. Continue with additional layers of whipped cream, raspberries and cookies, ending with a layer of whipped cream.
10. Gently cover the pan with plastic wrap.
11. Refrigerate the cake for 6 to 8 hours, or preferably overnight. (or freeze for easier serving)
12. Peel off the plastic wrap.
13. Garnish the top of the cake with the toasted almonds.
14. Cut the cake into slices while in the pan and serve.

Serves: 12
Source:  The Washington Post From cookbook author Jessie Sheehan.

P.S. Be bold.  Sprinkle the cookie layer with Amaretto.