Grilled Peach Melba
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings
Photo by Lynne Calamia
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Software
- 3/4 cup plus 1 tablespoon, sugar
- 3/4 cup water
- 2 tablespoons freshly squeezed lemon juice, divided
- 1 vanilla bean, scraped, or 1 Tablespoon vanilla bean paste
- 4 medium peaches, peeled, halved, and pitted
- 8 ounces frozen raspberries, thawed
- Vanilla ice cream, for serving
Specialized Hardware
Food processor
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings
Procedure
- Heat a grill to medium-high heat.
- Place 3/4 cup sugar, the water, 1 tablespoon of the lemon juice, and the seeds from the vanilla bean into a small saucepan and set over high heat. Bring the mixture to a boil and boil for 1 to 2 minutes. Remove from the heat.
- Place the raspberries, the remaining 1 tablespoon of lemon juice, and 1 tablespoon sugar into the bowl of a food processor and puree until smooth. Pass the mixture through a fine-mesh sieve into a small bowl. Cover and set in the refrigerator.
- Once the grill is hot, place the peaches over direct heat and grill until they are tender, 3 to 4 minutes per side. Place the grilled peaches into a 9x13 inch baking dish and pour the vanilla syrup over. Cover with aluminum foil and let it soak for 5 minutes.
- To serve, place the ice cream into 4 bowls and top each bowl with 2 peach halves. Drizzle each bowl with a little of the vanilla syrup and the raspberry sauce and serve immediately.
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