Grilled Mango Peach Melba With Raspberry Sorbet Recipes

GRILLED PEACH MELBA

Grilled Peach Melba image

Categories Berry Dessert Low Fat Yogurt Peach Summer Grill/Barbecue Healthy Self Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

3 limes (reserve 1, halved, for garnish)
3 pints fresh raspberries
1/2 cup sugar
1 pint fresh blueberries
1 pint fresh blackberries
2 large or 4 small ripe peaches, halved and pitted (skin on)
1 pint lowfat vanilla frozen yogurt (or lowfat vanilla ice cream)

Steps:

Preheat a grill or broiler. While grill is warming, zest limes and juice them (reserve zest and juice separately). Chop enough zest to make 1 tsp. Combine 2 pints raspberries with 1/4 cup sugar in a small saucepan. Cook over medium heat until berries start to release juices and break down. Puree in a blender, then pour through a fine-mesh strainer to remove seeds. Season to taste with lime juice and set aside. Toss together remaining raspberries, blueberries, and blackberries with remaining sugar, lime juice, and lime zest and set aside. Grill peaches and lime halves quickly, until they have grill marks and are warmed through, about 3 minutes per side. Remove from the grill.
To serve: Combine a peach half with 1/2 cup frozen yogurt in the bottom of a shallow dish. Spoon equal amounts of raspberry sauce on top of frozen yogurt and finish with equal amounts of raspberries, blueberries, and blackberries. Garnish with grilled lime.

GRILLED PEACHES "MELBA"

Grilled Peaches

Provided by Bobby Flay

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 (1/2-inch thick) slices pound cake
8 firm-ripe peaches, halved and pitted
Vegetable oil, as needed
1 quart vanilla ice cream
Raspberry sauce, recipe follows
Toasted slivered almonds, for garnish
1 pint fresh raspberries
3 tablespoons sugar, or more to taste
1 tablespoon fresh lemon juice
1 tablespoon Framboise, optional

Steps:

Preheat an outdoor grill or grill pan. Grill the pound cake, turning once, until slightly charred. Divide the slices among 4 plates.
Brush the cut sides of the peaches with oil and place on the grill, cut-side down. Grill until golden brown, about 2 minutes. Turn the peaches over and grill until almost soft, about 1 minute more.
Cut the peaches into about 1/2-inch thick slices.
Place a scoop of ice cream on each grilled pound cake slice. Top each with some of the sliced peaches, drizzle with the raspberry sauce, and sprinkle with the almonds. Serve.
Place all the ingredients in a food processor and process until smooth. Strain into a small bowl. Sauce may be refrigerated for 1 day.

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