Grilled Mango Peach Melba With Raspberry Sorbet Food

GRILLED PEACH MELBA

Grilled Peach Melba image

Don't forget the raspberry sauce for this classic summer dessert.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 20m

Number Of Ingredients 6

Ingredients

2 large ripe peaches
2 tablespoons melted unsalted butter
2 tablespoons light-brown sugar
1/2 pint raspberries
2 tablespoons sugar
Ice cream

Steps:

Heat grill to medium. Halve and pit peaches; prick skins with a fork. In a bowl, stir together butter and light-brown sugar; brush butter mixture over peach halves, coating entirely.
Make the raspberry sauce: In a bowl, toss raspberries with sugar; let sit 5 minutes. Pass through a sieve into another bowl, pressing with a spoon to extract as much liquid as possible; discard solids.
Grill peaches on both sides until fruit is tender, 5 to 10 minutes. Serve warm, topped with ice cream and drizzled with raspberry sauce.

NOT-SO-CLASSIC PEACH MELBA

Not-So-Classic Peach Melba image

A classic peach Melba is a dessert of poached peach halves and raspberry sauce with vanilla ice cream, invented by the French chef Auguste Escoffier, and named after the Australian soprano Nellie Melba. This not-so-classic version calls for sliced ripe peaches instead of cooked peach halves. Look for the best vanilla ice cream, with real vanilla, or make your own. Easy to assemble, it's a lovely, refreshing and elegant dessert, perfect for when peaches and raspberries are in season.

Provided by David Tanis

Categories ice creams and sorbets, dessert

Time 20m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 cup ripe red raspberries, plus more for garnish
2 tablespoons plus 2 teaspoons granulated sugar
6 ripe, sweet freestone peaches
A few drops of lemon juice
1 quart vanilla ice cream

Steps:

Make the raspberry sauce: Put 1 cup raspberries and 2 tablespoons sugar in a blender and whiz to liquify. Pour through a fine-meshed strainer and into a medium bowl. Keep cool.
Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about 3/8-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.
To serve, arrange peach slices in the bottom of 6 dessert bowls. Top each serving with a scoop or 2 of vanilla ice cream. Splash raspberry sauce over each portion. Garnish with a few raspberries if you wish.

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