Grilled Peach Melba

Name: Grilled Peach Melba
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 3/4 cup sugar, plus 1 tablespoon; 3/4 cup water; 2 tablespoons freshly squeezed lemon juice, divided; 1 vanilla bean, scraped; 4 medium peaches, peeled, pitted, and cut in half; 8 ounces frozen raspberries, thawed; Vanilla ice cream, for serving

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Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

Ingredients

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3/4 cup sugar, plus 1 tablespoon

3/4 cup water

2 tablespoons freshly squeezed lemon juice, divided

1 vanilla bean, scraped

4 medium peaches, peeled, pitted, and cut in half

8 ounces frozen raspberries, thawed

Vanilla ice cream, for serving

Directions

Watch how to make this recipe.

Preheat a grill to medium-high heat.
Place 3/4 cup sugar, water, 1 tablespoon 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.
Place the raspberries, the remaining 1 tablespoon of lemon juice, and 1 tablespoon 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.
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.
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.