Peach Melba

Course Dessert
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Adore Foods


  • Raspberry Sauce
  • 2 cups fresh raspberries
  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • Grilled Peaches
  • 3 tablespoons butter melted
  • 1 tablespoon brown sugar
  • 2 fresh ripe peaches, peeled and pitted
  • vanilla ice cream 8 scoops
  • some fresh raspberries for garnish
  • 2 tablespoons sliced almonds


  1. Make Raspberry Sauce: Puree fresh raspberries, sugar and 2 tablespoons water in a blender or using a and blender. Strain the mixture through a sieve into a medium saucepan and discard the seeds. Cook over medium heat, stirring, until warmed through for about 1 minute. In a small bowl, whisk cornstarch with 2 tablespoons warm water and then add the mixture to the saucepan. Bring to boil, stirring, until thickened, for about 2-3 minutes. Remove from the heat, allow to cool completely and refrigerate for about 20 minutes.
  2. Make Grilled Peaches: In a small bowl, mix melted butter with brown sugar. Cut each peach into wedges. Brush wedges with some of the butter mixture and grill them over medium heat, just until tender, about 3 minutes. Set aside and allow to cool slightly.
  3. To serve Peach Melba add a thick layer of raspberry sauce in a glass, add 2 scoops of vanilla ice cream, top with grilles peaches and a couple of fresh raspberries and sprinkle 1/2 tablespoon of sliced almonds on top. Enjoy!

Recipe Notes

This recipe was adapted from Canadian Living magazine, July 2014 issue