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.