This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeLearn how to make perfect grilled Peach Melba with juicy peaches, ice cream, and a quick fresh raspberry sauce.

Discover my best tips and tricks to bring this impressive, low effort dessert to your table all summer long.  Meggan’s notes Grilled Peach Melba is a simple summer dessert that is equally beautiful and delicious, but technique matters.Even if you start with summer’s ripest, juiciest peaches, your dessert will flop if you don’t have your peach-peeling method down pat.

Start by scoring the peaches, then poach them in water long enough for the skins to become tender and start peeling back, but not so long that the peaches turn mushy on the inside.If that happens, you won’t be able to remove the pit or get clean cuts for grilling.Transfer your poached peaches from their poaching liquid to an ice bath to stop the cooking and make the peaches easier to handle.

You can use either a standard grill or a grill pan, but during recipe testing, I was more successful with a grill pan.Add a scoop of ice cream and a drizzle of no-cook raspberry sauce and thank me later! If you want a heartier dessert, add a slice of vanilla Pound Cake and treat it like Strawberry Shortcake with the fruit and ice cream on top.Make Peach Melba for dinner parties, date nights, and backyard barbecues all summer long.

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