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Grilled Peach Melba


Don't forget the raspberry sauce for this classic summer dessert.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2003


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


  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.

Reviews Add a comment

  • ehguy11
    10 AUG, 2008
    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!