Grilled Peaches "Melba"

1. 1

   Preheat an outdoor grill or grill pan.

2. 2

   Grill the pound cake, turning once, until slightly charred.

3. 3

   Divide the slices among 4 plates.

4. 4

   Brush the cut sides of the peaches with oil and place on the grill, cut-side down.

5. 5

   Grill until golden brown, about 2 minutes.

6. 6

   Turn the peaches over and grill until almost soft, about 1 minute more.

7. 7

   Cut the peaches into about 1/2-inch thick slices.

8. 8

   Place a scoop of ice cream on each grilled pound cake slice.

9. 9

   Top each with some of the sliced peaches, drizzle with the raspberry sauce, and sprinkle with the almonds.

10. 10

    Serve.

11. 11

    1 pint fresh raspberries

12. 12

    3 tablespoons sugar, or more to taste

13. 13

    1 tablespoon fresh lemon juice

14. 14

    1 tablespoon Framboise, optional

15. 15

    Place all the ingredients in a food processor and process until smooth.

16. 16

    Strain into a small bowl.

17. 17

    Sauce may be refrigerated for 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.