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Grilled Peach Melba

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    Everyday Food, July/August 2003
    • Prep Time 15 minutes
    • Total Time 20 minutes
    • Yield Serves 4
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    Ingredients

    • For the Peach Melba

      • 2 large ripe peaches
      • 2 tablespoons melted unsalted butter
      • 2 tablespoons light-brown sugar

    • For the Raspberry Sauce

      • 1/2 pint raspberries
      • 2 tablespoons sugar
      • Ice cream

    Directions

    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.

    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.

    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.

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