Grilled Peach Melba
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 285
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 66
- Dietary Fiber
- 6
- Sugar
- 59
- Protein
- 3
- Cholesterol
- 7
- Sodium
- 16
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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
Directions
- 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.