Grilled Peach Melba
Summer is the time for lighter desserts. Grilled fruit is an excellent, healthier option. I tossed some peach halves on the barbecue and made a marvelous Grilled Peach Melba.
This Peach Melba Recipe has a simple twist! The peaches are grilled which makes them even sweeter as the sugars concentrate during the process. Totally irresistible with ice cream and raspberry sauce.
Grilled Peach Melba
Have you heard of a peach melba? It’s an old-fashioned dessert with poached peaches, raspberry sauce, and vanilla ice cream. Named after Nellie Melba, an Australian opera singer. Famed French chef Escoffier claims to have first created the Peach Melba in her honor while Nellie was a guest at the Savoy Hotel in London.
Peaches, raspberries, and ice cream??? How could this be anything but fabulous??? Plus, the extra step of tossing the fruit on the BBQ, makes this grilled peach melba recipe even more terrific than the original!
- It’s best to make this dessert during peach season. Your peaches should be fragrant, have a slight “give” when squeezed, and are yellow to peach colored without areas of green.
- You may use fresh or frozen raspberries to make the sauce.
- Or if you are in a hurry, warm some raspberry jam to use as your sauce.
- Split open a vanilla bean and add it to your poaching liquid for a boost of flavor.
Frequently Asked Questions
This dessert was created for a popular Australian opera singer, Dame Nellie Melba, in the late 1800s by the French chef, Escoffier. He named it after her.
A peach Melba is made of two peach halves poached in a sugar syrup, chilled, then topped with vanilla ice cream, then a “Melba” or raspberry sauce. Whipped cream and sliced almonds are optional additions.
Melba sauce is made of puréed, strained fresh raspberries, red currant jelly, sugar, and cornstarch. My version is made of raspberries, sugar, cornstarch, and Chambord, a raspberry liqueur.
Grilling helps to caramelize the natural sugars in fruit, making it more flavorful.
Grill the fruit over indirect heat to prevent burning. On a charcoal grill, pile the charcoal on one side and place the fruit on the other side to cook. On a gas grill, grill over medium heat. A grill pan on your stovetop is another option.
Serve the peach halves whole or sliced and place them in a stemmed glass over ice cream with some luscious raspberry sauce.
Grilled Menu Suggestions
- Grilled Flank Steak and Asparagus with BÈarnaise Butter from Creative Culinary
- Grilled Brazilian Rub Salmon from Jeanette’s Healthy Living
- Grilled Fattoush Salad with Chickpeas-Sweet Peppers Naan from The Wimpy Vegetarian
- Grilled Belgian Endive from Mother Would Know
- Buttermilk Pannacotta with Grilled Mango Sorbet from Spice Roots
- Grilled Buttermilk Pound Cake with Peaches and Mascarpone from The Red Head Baker
- Smoked Caramel Pineapple Ice Cream (No Churn) from Pastry Chef Online
This is a simple way to make an elegant dessert when you’re grilling dinner anyway! Add this Peach Melba Recipe to your summer menu as soon as you can get your hands on some juicy, ripe peaches.
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- 6 peaches (medium ripe, slightly firm)
- Lemon or lime juice
- 10 ounces frozen raspberries
- 2 teaspoons cornstarch mixed with a tablespoon or so of water
- ⅓ cup sugar
- Chambord, optional
- Vanilla ice cream
- Fresh raspberries, optional
- Cut an X in the bottom of each peach, just through the skin. Boil a pot of water, then drop the peaches in for 30-60 seconds.
- Place peaches in a bowl of ice water.
- Once you can handle the peaches, peel off the skin, cut them in half, remove the pit, and rub with lemon or lime juice. Set aside.
- Make the raspberry sauce by adding the frozen raspberries, cornstarch slurry, and sugar to a medium saucepan.
- Cook the raspberries until the sugar dissolves and the sauce boils and thickens slightly. Add Chambord to taste, if desired.
- Cool, then strain through a wire sieve to remove seeds.
- Preheat the grill and grill the peaches on a lightly oiled grill, for 2-3 minutes per side.
- Serve one or two peach halves or sliced peaches with a scoop of vanilla ice cream, raspberry sauce, and fresh raspberries if desired.
For a more traditional Peach Melba, poach your peaches in a simple sugar syrup instead of grilling.
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Amount Per Serving: Calories: 209Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 19mgCarbohydrates: 44gFiber: 6gSugar: 35gProtein: 3g