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

Grilled Peach Melba
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • 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
  1. Cook raspberries, rum and sugar over low heat till sugar is dissolved. Purée in food processor; strain, transfer to bowl and chill.
  2. 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.
  3. Lightly brush insides of peach halves with melted butter. Place peaches on grill, buttered-sides down; grill for 2 to 3 minutes.
  4. 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.

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