Grilled Peach Melba #SundaySupper

Grilled Peach MelbaWhen I was a kid, I was lucky enough to have a mom that would bake our cakes for us every year for our birthdays. Whatever we wanted. It wasn’t the days of Pinterest, so it wasn’t too crazy, but it was special and it was perfect. Leave it to me to ask for something other than a tiered chocolate cake that would send most kids into a serious happy place. Nope. I wanted a pie. A peach pie to be exact. Peaches were my favorite and pie was my second favorite. So together, and made by mom…well. Who could top it?

Enter years later when I tried fresh picked peaches topped with a delicious raspberry sauce and cold and creamy ice cream…well. We may have topped my beloved peach pie. At least when I have to make it myself!

The combination of juicy orange peaches and sweet pink raspberries is so, so good and this recipe is just what a hot summer night begs for. In what is essentially just two steps, you have a beautiful and delicious peach and raspberry dessert, otherwise known as Peach Melba.

  1. Make the raspberry sauce.Easy to make Raspberry Sauce

  2. Grill the peaches.Grilled peaches

  3. Put it all together, topped with a scoop of homemade vanilla ice creamPeach Melba Assembly

This is pretty easy, but let me break it down for you:
Sauce recipe adapted from Martha Stewart’s Raspberry Sauce

Grilled Peach Melba


  • 1 pint raspberries
  • 1/4 cup sugar
  • 1 squeeze fresh lemon juice
  • 1 tsp. cornstarch
  • 3 peaches
  • 1 pint of your favorite vanilla ice cream

To Make:

For the sauce
In a medium pot, heat the raspberries, sugar and lemon until the raspberries break down and get mushy (2-3 minutes). Take off the heat and press the mixture through a fine sieve to get the seeds out, reserving the pulp/juice. Heat this juice with the cornstarch until bubbly and then remove from the heat and set aside.

Grill the peaches
Cut the peaches in half and remove the pits. Heat a a grill pan or grill to medium. Place the peaches cut-face side down and grill for 2-3 minutes. Using tongs, flip over once there are some nice grill-marks, and grill on the other side for another 2-3 minutes. Remove from heat and set aside.

Place one half of a peach on a plate. Top with a scoop of your favorite vanilla ice cream and drizzle with the raspberry sauce. Serve and enjoy.


Grilled Peach Melba

I love this season of fresh peaches. For us in New England the season will be closer to September but we can still get them from the south right now. And there are so many creative and delicious ways to enjoy this beautiful fruit. Here are some great ideas from the Sunday Supper folks! Enjoy~





Sides & Salads:

Main Dishes:


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Thank you to the event coordinators: Sue of A Palatable Pastime and Renee of Renee’s Kitchen Adventures. Thank you Sue and Renee!

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