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+ servings

Grilled Peach Melba

ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings


  • 3/4 cup plus 1 tablespoon, sugar
  • 3/4 cup water
  • 2 tablespoons freshly squeezed lemon juice, divided
  • 1 vanilla bean, scraped
  • 4 medium peaches, peeled, pitted, and halved
  • 8 ounces frozen raspberries, thawed
  • Vanilla ice cream, for serving

Specialized Hardware

  • Food processor


  • 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. Add the peaches, spooning the sauce over them. Set aside.
  • Place the raspberries, the remaining 1 tablespoon of lemon juice, and 1 tablespoon sugar into the bowl of a food processor and puree. 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. Remove from the heat to a container with the syrup and cover with aluminum foil for 5 minutes.
  • To serve, place the ice cream into 4 bowls and top each bowl with 2 peach halves. Drizzle each bowl with the raspberry sauce and serve immediately.