Under 30 Minutes
Grilled Peach Melba
Source
Everyday Food, July/August 2003Get More
Subscribe to Our MagazinesIngredients
-
1/2 pint raspberries
-
2 large ripe peaches
-
2 tablespoons sugar
-
2 tablespoons melted unsalted butter
-
Ice cream
-
2 tablespoons light-brown sugar
Directions
-
Step 1
Heat grill to medium. Halve and pit peaches; prick skins with a fork. In a bowl, stir together butter and light-brown sugar; brush butter mixture over peach halves, coating entirely.
-
Step 2
Make the raspberry sauce: In a bowl, toss raspberries with sugar; let sit 5 minutes. Pass through a sieve into another bowl, pressing with a spoon to extract as much liquid as possible; discard solids.
-
Step 3
Grill peaches on both sides until fruit is tender, 5 to 10 minutes. Serve warm, topped with ice cream and drizzled with raspberry sauce.
Just grilled the peaches in the butter/brown sugar coating; omitted the raspberry sauce. I topped the peaches with home-made whipped cream instead. Delicious! Summer doesn't get any better than this!