Peach Melba

Learn how to make perfect Peach Melba with juicy peaches, ice cream, and a quick fresh raspberry sauce. Discover my best tips and tricks to bring this impressive, low effort dessert to your table all summer long.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 147kcal

Author Meggan Hill

Ingredients

For the raspberry coulis:

12 ounces raspberries (about 3 cups. see note 1)
1/4 cup powdered sugar or to taste (see note 2)
1 teaspoon lemon juice

For the peaches:

4 large fresh peaches (see note 3)
oil for the grill
Vanilla ice cream for serving

Instructions

To make the raspberry coulis:

In a food processor or blender, add raspberries and powdered sugar. Pulse until raspberries are puréed.
Set a fine-mesh sieve over a small bowl and pour purée through, pressing on the mixture to extract as much juice as possible. Discard the pulp. Stir in the lemon juice and add more powdered sugar to taste, if desired.

To peel the peaches:

Bring a large pot of water to boil. Set a large bowl of ice water nearby. Score the blossom end (bottom) of each peach with an X.
Working with a few peaches at a time, submerge in boiling water just until the skins pull back and wrinkle, about 30 to 40 seconds.
Using a slotted spoon or strainer, immediately remove the peaches and plunge into an ice bath to stop the cooking.
Once the peaches have cooled, you should easily be able to remove the skin with your fingers or a paring knife.

To grill the peaches:

Preheat grill over medium-high heat for 5 minutes and clean and oil grates. While the grill is heating, halve and pit the peaches, then cut each in half again to make quarters.
Place the peach quarters cut-side down on the grill until grill marks appear, about 4 minutes. Turn them so the other cut side faces down and continue grilling, about 4 minutes longer.
Turn the pieces again to round-side down and grill 4 minutes longer, until the peaches sizzle and can easily be pierced by a skewer. Cool to room temperature. Serve the cooled peaches with ice cream and the raspberry coulis.

Notes

Raspberries: This Raspberry Coulis begins with 3 cups of fruit, or about 1 ½ pints of fresh raspberries. To substitute frozen fruit, use 12 ounces frozen raspberries but thaw before using (so you don't lose all that juice!).
Powdered sugar: Since you can always add but can’t take away, start with ¼ cup. Blend, strain, mix with lemon juice and add more powdered sugar to taste.
Peaches: Look for ripe yet firm peaches. These luscious stone fruits (named for the pit inside) are generally in season from June to October with the best fruits coming at the height of summer.
Yield: This recipe makes enough Peach Melba for 4 servings (1 peach each), but you can easily increase the recipe by increasing the number of peaches, ice cream, and raspberry sauce.
Storage: Grilled peaches are best enjoyed the day you make them, but they can be stored in the refrigerator for up to 4 days.

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