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Grilled Peach Melba

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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 in a glass serving dish with a red white napkin, peaches, and fresh raspberries

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, make this grilled peach melba recipe is even more terrific than the original!

Overhead view of Grilled Peach Melba on a white plate with a fork and scoop of ice cream
How Do You Grill Fruit?

Knowing that grilling fruit helps caramelize their natural sugars, I thought it would be a fun way to shake up this classic dessert. This could be difficult with a charcoal grill (my hubby would scorch these for sure!), so make sure your peaches are over indirect heat.

Medium heat on a gas grill works well, and even a grill pan on your stovetop is an option. Serve the peach halves whole or sliced and place them in a stemmed glass over ice cream with some luscious raspberry sauce. A simple way to have an elegant dessert when you’re grilling dinner anyway! Add this Grilled Peach Melba Recipe to your summer menu as soon as you can get your hands on some juicy, ripe peaches.

Grilled Peach Melba in a glass dessert dish

Grilling Time for Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring It’s Grilling Time! hosted by Jane Bonacci, the author of The Heritage Cook. Today we are sharing recipes that are prepared on a barbecue or grill. Savory and sweet, you can cook your entire meal outside keeping your kitchen cool and perfect for hot summer evenings. We know you’ll enjoy the kiss of smoke in every bite!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Progressive Eats

 

Main Course

Vegetables/Side Dishes

Desserts

Grilled Peach Melba

The Recipe: Grilled Peach Melba

A twist on the classic Peach Melba made with grilled peaches.

Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Yield 6 servings

Ingredients

  • 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
  • 1/3 cup sugar
  • Chambord, optional
  • Vanilla ice cream
  • Fresh raspberries, optional

Instructions

  1. 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 in half, remove the pit and rub with lemon or lime juice. Set aside.
  2. 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.
  3. Preheat 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.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 209Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 19mgCarbohydrates: 44gFiber: 6gSugar: 35gProtein: 3g

HOW MUCH DID YOU LOVE THIS RECIPE?

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21 comments on “Grilled Peach Melba”

  1. Elegance on the grill! What a perfect way to shake up this classic and make it even better!

  2. Grilling the peaches for peach melba improves on a dish that is pretty darn good to begin with. I love the caramelizing effect that grilling gives to fruit. and who can argue with raspberries, ice cream and a bit of liqueur?:) Not me!

  3. This is an impressive dessert with minimal effort and summer is the perfect time of year for it.

  4. What a great twist on a truly amazing classic 🙂

  5. Love food history! And love to take a bite of those Carmelites peaches:)

  6. I’m all about anything peach right now, especially if it involved ice cream. I love broiling peaches for a super easy clean up. They don’t have pretty marks, but they have awesome and intense flavor.

  7. I don’t think I’ve ever had a peach melba, but I have had grilled peaches. Looks like a delicious dessert that you made even better with a touch of chambord.

  8. I am so much in love with this summer dessert. Love anything peaches and this grilled Peach Melbas look fantastic. Wish I could taste this! Lovely share, Liz.

  9. I just made grilled peaches last week and used mascarpone and a drizzle of honey and black pepper! Now I can’t wait to try this version. It is such a perfect light dessert for summer!

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