Grilled Peach Melba from Blue Bell - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Grilled Peach Melba from Blue Bell


1 10-ounce package frozen sweetened raspberries in syrup, thawed
3 ripe peaches, halved and pitted
3 T. unsalted butter
6 scoops (approximately ½ cup each) Blue Bell Anniversary Cake Ice Cream


  • Puree thawed raspberries with their syrup in a food processor. 
  • Strain through sieve set over bowl, pressing on solids to extract liquid.  Refrigerate until ready to use. 
  • Put peaches on grill, cut side down, and cook just until lightly charred, about 5 minutes.  Flip, brush tops with butter and cook until peaches are cooked, another 5 minutes. 
  • Place each peach half, cut side up, on a dessert plate and top with a scoop of ice cream. 
  • Spoon raspberry sauce around peach and serve immediately. 
  • Makes 6 servings.


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