I was excited to get peaches in my CSA so that I could make a classic recipe that brings back memories of my childhood. My family used to love making peach melba with vanilla ice cream and raspberry sauce.
Back then, we used canned peaches, but now adult-me knows there are more gourmet variations of fruit. One of these is grilled fruit, which combines summery fresh food with a summery method of cooking. Warm fruit is just sweet and soothing … it’s nostalgic, even if you’ve never had it before. So I took my peaches and put them on the grill. And once they were soft and warm, I added some vanilla gelato – because the only thing better than ice cream is gelato.
And to add to the Italian flair, I added some pomegranate balsamic that I had self-imported from Italy last year. Mouthwatering, isn’t it? The warm peaches with the cold gelato, added with the natural sweetness of peaches and the infused sweetness of the flavored balsamic – this dish is to die for.
Give it a try while it’s still peach season!
Grilled Peach Melba
- 2 peaches halved with pits removed
- oil for grilling
- 1/2 pint vanilla bean gelato
- raspberry syrup I use raspberry balsamic
Heat grill or grill pan. Lightly grease with olive oil.
Place peach halves face down on heated grill. Grill until golden and heated through, about 2 minutes. Flip over and grill face up for another minute.
Place 2 peach halves in dish with a large scoop of the vanilla gelato. Top with a drizzle of raspberry syrup.