Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Peachy Keen
Print
Grilled Peach Melba
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
Level:
Easy

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.

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