A modern take on the classic Peach Melba, this version swaps the traditional raspberry sauce for a rich, velvety blackberry coulis that deepens and balances the sweetness of grilled white peaches. A quick sear on the grill caramelizes the fruit’s natural sugars, adding a subtle smoky complexity and enhancing their floral fragrance. Served with a scoop of vanilla ice cream and a sprinkle of toasted almonds, this dessert is simple yet sophisticated — a perfect harmony of warm fruit, cool cream, and nutty crunch.
INGREDIENTS:
4 white peaches, blanched (dipped briefly in boiling water, then ice water) and peeled
1 cup Blackberry Coulis (see recipe)
2 cups best quality vanilla ice cream
1/2 cup roasted almonds, chopped coarsely
Grapeseed, or other flavor-neutral oil, as needed
METHOD:
Halve the peaches and remove the pits. Lightly brush or spray the cut sides with oil.
Preheat a grill to medium-high and ensure the grate is clean and well-oiled. Place the peaches cut side down and grill 1–2 minutes, just until lightly caramelized and marked. Turn briefly to warm the other side, then transfer to a cutting board. Slice each half into thirds.
For each serving, place a scoop (about 1/2 cup) of ice cream at the bottom edge of a chilled plate or shallow bowl. Fan six peach slices above the ice cream. Drizzle the blackberry coulis over the fruit and ice cream, then sprinkle with chopped almonds.
The contrast of warm peaches and cold ice cream is key to this dessert’s charm.
SERVING SUGGESTIONS:
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Replace white peaches with ripe yellow peaches or nectarines when in season.
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Add a splash of peach liqueur or blackberry brandy to the coulis for an adult twist.
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For a lighter presentation, serve over frozen yogurt or mascarpone cream.
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Garnish with a few fresh blackberries or mint sprigs for a pop of color.
YIELD: Serves 4
