Grilled Peach Melba
By on · In Confectionery, Dessert Sauces, Desserts, DOTD, Entertaining, Fruits, Regional and Ethnic, Sauces and Gravies, Techniques
Escoffier’s classic dessert was created for Australian singer Nellie Melba, but today it reaches new heights with grilled peaches. Grilling creates a naturally caramelized sugar and amazing flavor in this simple, wonderful treat.
Grilled Peach Melba
Prep time
Cook time
Total time
Author: Epicurus.com Kitchens
Recipe type: Dessert
Serves: 8
Ingredients
- 4 Cups fresh raspberries
- 1/4 Cup white rum, vanilla flavored
- 1/2 Cup sugar, granulated
- 4 peaches, preferably freestone
- salted butter, melted, as needed
- 1/2 gallon premium French vanilla ice cream
Instructions
- Cook raspberries, rum and sugar over low heat till sugar is dissolved. Purée in food processor; strain, transfer to bowl and chill.
- Blanch peaches for 1 minute in boiling water, drop in ice water to stop cooking; peel (skin should slide off easily) and cut in half, discarding pits and any remaining stems.
- Lightly brush insides of peach halves with melted butter. Place peaches on grill, buttered-sides down; grill for 2 to 3 minutes.
- To serve, place scoop of ice cream in serving dish. Serve with grilled peach along side or, place peach on the plate and add a quenelle of ice cream to the peach; finish with raspberry sauce.
