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



For the Peach Melba
For the Raspberry Sauce


Instructions Checklist
  • 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.

  • 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.

  • 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 (1)

18 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
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!