Grilled Peach Melba with Raspberry Sauce

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled peaches paired with smooth vanilla ice cream and a vibrant raspberry sauce inspired by the classic Peach Melba dessert. This Australian-inspired recipe, ready in about 20 minutes, layers ripe peaches, olive oil, fresh raspberries into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

4, halved and pitted ripe peaches
1 tbsp olive oil
1 1/2 cups fresh raspberries
1/4 cup caster sugar
1 tbsp lemon juice
4 scoops vanilla ice cream
1/4 cup, sliced toasted almonds

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat. Brush 4 halved and pitted peaches with 1 tbsp olive oil and place cut side down on the grill. Cook for 3-4 minutes until grill marks form and peaches are slightly softened.
Step 2: Meanwhile, in a small saucepan, combine 1 1/2 cups fresh raspberries, 1/4 cup caster sugar, and 1 tbsp lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally until the raspberries break down and the sauce thickens slightly. Remove from heat and strain through a sieve to remove seeds.
Step 3: To serve, place one grilled peach half on each plate, top with a scoop of 1/4 cup vanilla ice cream, drizzle with the warm raspberry sauce, and sprinkle 1 tbsp toasted sliced almonds over the top.