Grilled Peach Melba

1. 1

   Preheat a grill to medium-high heat.

2. 2

   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.

3. 3

   Bring the mixture to a boil and boil for 1 to 2 minutes.

4. 4

   Remove from the heat.

5. 5

   Add the peaches; spooning the sauce over them.

6. 6

   Set aside.

7. 7

   Place the raspberries, the remaining 1 tablespoon of lemon juice, and 1 tablespoon sugar into the bowl of a food processor and puree.

8. 8

   Pass the mixture through a fine mesh sieve into a small bowl.

9. 9

   Cover and set in the refrigerator.

10. 10

    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.

11. 11

    Remove from the heat to a container with the syrup and cover with aluminum foil for 5 minutes.

12. 12

    To serve, place the ice cream into 4 bowls and top each bowl with 2 peach halves.

13. 13

    Drizzle each bowl with the raspberry sauce and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.