A BEAUTIFUL PRESENTATION FOR A DESSERT SO SIMPLE TO MAKE
Many years ago when I was a young girl, I remember my mother was having friends over for a dinner party one Saturday night. She loved to set her dining room table with a freshly pressed tablecloth, linen napkins, her good china and sterling silverware. We would always get excited when company was coming because we knew it would be a very fun night, with lots of good food and excitement.
My mother would be in the kitchen cooking most of the day, preparing her appetizers, main course and dessert. On this one occasion, I was very surprised not to see her with flour, sugar, cake pans, or the blender out on the counter.
But simply, raspberry preserves, lemon-lime soda, and cornstarch cooking in a sauce pan on the stove. She told me she was serving, “Peach Melba”!
She got out her crystal dessert glasses, and wh
en it came time for dessert, she placed a big scoop of vanilla ice cream into the glass, laid some sliced peaches alongside, and drizzled the melba sauce over top! Oh my!
Now I don’t have the crystal dessert glasses she did, but I do have margarita glasses which I found were PERFECT for this dessert! But honestly, whatever you serve this in, you’ll definitely go back for seconds!
Look forward to another recipe with the melba sauce coming soon!
Until next time,
Let’s get cookin’
Vanilla Ice Cream with Grilled Peaches and Melba Sauce
- 1 outdoor or indoor grill pan
- 1 Medium size sauce pot
- 12 ounces red raspberry jam
- 12 ounces Sprite or 7-Up soda
- 3 tbsp cornstarch
- 4 ripe peaches
- vanilla ice cream
- cashews for garnish optional
- Pour red raspberry jam into saucepot.
- Heat to medium high heat.
- Slowly whisk in soda, until well combined. Mixture will be liquidy.
- Put cornstarch in a small bowl and add a little water until cornstarch is similar to a paste consistency.
- Pour cornstarch into jam mixture, and stir will, continuing to stir until sauce boils and begins to thicken.
- Once the sauce can stick to the spoon slightly you can turn off the heat and let rest, stirring occasionally while you grill the peaches.
- Turn grill on medium - high heat.
- Wash and dry peaches, slicing in half.
- Brush inside of peach halves with light olive or avocado oil.
- When grill is hot, place peaches inside side down, and grill for 6 - 8 minutes until peaches soften and grill marks are clearly noticeable.
- Turn peaches over, brush outside skin with oil, and grill another 6 - 8 minutes until peaches soften and grill marks are clearly visible.
- Place a scoop of vanilla ice cream in a small bowl or Margarita glass, place a half of peach along the side of the ice cream scoop and top with the melba sauce. Sprinkle with cashews if desired.