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

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.

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.

Main Course

• Succulent Grilled Prime Rib (Gluten-Free) from The Heritage Cook
• Grilled Flank Steak and Asparagus with BÈarnaise Butter from Creative Culinary
• Grilled Brazilian Rub Salmon from Jeanette’s Healthy Living

Vegetables/Side Dishes

• Grilled Fattoush Salad with Chickpeas-Sweet Peppers Naan from The Wimpy Vegetarian
• Grilled Belgian Endive from Mother Would Know

Desserts

• Buttermilk Pannacotta with Grilled Mango Sorbet from Spice Roots
• Grilled Buttermilk Pound Cake with Peaches and Mascarpone from The Red Head Baker
• Grilled Peach Melba from That Skinny Chick Can Bake
• Smoked Caramel Pineapple Ice Cream (No Churn) from Pastry Chef Online

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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: 209 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 10mg Sodium: 19mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 6g Sugar: 35g Sugar Alcohols: 0g Protein: 3g