Almond Cream
4 each egg yolks
1/3 cup sugar
1/2 tsp almond extract
2 tbsp cornstarch
1 ¼ cup milk
2 tbsp almond paste

Pound cake, cut in 8 large pieces
1/2 cup sugar
1/2 cup water
2 tbsp amaretto
Rocky Ford cantaloupe, cut in large pieces

For the Almond Cream
1. Whisk together in a small bowl the yolks, sugar, almond extract until light in color and thick enough to form a ribbon. Add the cornstarch and whisk to combine.

2. Heat the milk and almond paste to a boil and then add ¼ of the hot milk to egg mixture. Whisk to temper the eggs and then pour the eggs into the sauce pan. Bring the pot to a boil over medium heat, stirring constantly to prevent scorching.

3. When the cream is thick, strain into a bowl and stir to cool. Cover with plastic wrap directly on the cream and chill until ready to serve.

4. Arrange the cake in a deep sided dish and set aside. Combine the sugar and water in a small sauce pan and bring to a boil over high heat. When the mixture is boiling, reduce the heat and simmer for 2 minutes. Remove from the heat and add the amaretto. Pour the hot syrup over the cake and cover with plastic wrap. Let stand for 30 minutes prior to serving.

5. To serve the dish place a piece of cake in a small bowl and pour some syrup in the bowl. Arrange the melon in the bowl and spoon some of the almond paste over the top. Serve at room temperature.