Grilled Peach Melba with Raspberry Sauce
Juicy grilled peaches paired with smooth vanilla ice cream and a vibrant raspberry sauce inspired by the classic Peach Melba dessert. This australian-inspired desserts ready in about 20 minutes layers halved and pitted 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Peach Melba with Raspberry Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Grilled Peach Melba with Raspberry Sauce?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Grilled Peach Melba with Raspberry Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Peach Melba with Raspberry Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Peach Melba with Raspberry Sauce?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
