Griddled peach melba

  • 175g caster sugar, plus 1 tbsp.
  • 175 ml water
  • 30 ml freshly squeezed lemon juice, divided
  • 1 vanilla pod, scraped
  • 750g peaches, peeled, pitted, and cut in half(about 4 peaches)
  • 250g frozen raspberries, thawed
  • Vanilla ice cream, for serving
1) Preheat a grill to medium-high heat. Place sugar, water, 15 ml of the lemon juice, and the seeds from the vanilla bean into a small saucepan and set over high heat. Bring the mixture to a boil and boil for 1 to 2 minutes. Remove from the heat. Add the peaches; spooning the sauce over them. Set aside.

2) Place the raspberries, the remaining lemon juice, and 1 tbsp. sugar into the bowl of a food processor and puree. Pass the mixture through a fine mesh sieve into a small bowl. Cover and set in the refrigerator.

3) Once the grill is hot, place the peaches over direct heat and grill on each side for 3 to 4 minutes or until they are tender. Remove from the heat to a container with the syrup and cover with aluminum foil for 5 minutes.

4) To serve, place the ice cream into 4 bowls and top each bowl with 2 peach halves. Drizzle each bowl with the raspberry sauce and serve immediately.

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