Grilled Mango Peach Melba With Raspberry Sorbet Recipes

Steps:

• Make the raspberry sauce: Put 1 cup raspberries and 2 tablespoons sugar in a blender and whiz to liquify. Pour through a fine-meshed strainer and into a medium bowl. Keep cool.
• Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about 3/8-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.
• To serve, arrange peach slices in the bottom of 6 dessert bowls. Top each serving with a scoop or 2 of vanilla ice cream. Splash raspberry sauce over each portion. Garnish with a few raspberries if you wish.

Steps:

• Heat grill to medium. Halve and pit peaches; prick skins with a fork. In a bowl, stir together butter and light-brown sugar; brush butter mixture over peach halves, coating entirely.
• Make the raspberry sauce: In a bowl, toss raspberries with sugar; let sit 5 minutes. Pass through a sieve into another bowl, pressing with a spoon to extract as much liquid as possible; discard solids.
• Grill peaches on both sides until fruit is tender, 5 to 10 minutes. Serve warm, topped with ice cream and drizzled with raspberry sauce.

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.

Steps:

• Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
• Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
• When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
• To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
• To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.

Steps:

• Preheat a grill to medium-high heat.
• Place 3/4 cup sugar, water, 1 tablespoon of the lemon juice, and the seeds from the vanilla bean into a small saucepan and set over high heat. Bring the mixture to a boil and boil for 1 to 2 minutes. Remove from the heat. Add the peaches; spooning the sauce over them. Set aside.
• Place the raspberries, the remaining 1 tablespoon of lemon juice, and 1 tablespoon sugar into the bowl of a food processor and puree. Pass the mixture through a fine mesh sieve into a small bowl. Cover and set in the refrigerator.
• Once the grill is hot, place the peaches over direct heat and grill on each side for 3 to 4 minutes or until they are tender. Remove from the heat to a container with the syrup and cover with aluminum foil for 5 minutes.
• To serve, place the ice cream into 4 bowls and top each bowl with 2 peach halves. Drizzle each bowl with the raspberry sauce and serve immediately.

Steps:

• Slice the peaches and lay single layer on a cookie sheet covered with parchment or plastic wrap.
• Place the raspberries separate from the peaches on the same cookie sheet. Freeze 3 hours or overnight.
• Remove from freezer and let sit for 10 minutes.
• Using a small amount of the peaches at a time (maybe 6 or 7 slices) drop them in a food processor fitted with a sharp blade and process. You will need to stop it occasionally and scrape it down, be patient, until it reaches sorbet consistency.
• For each batch add a bit of sugar to taste (I usually use about 1 tbsp, depends on how ripe the peaches are).
• As you finish each batch, place it into a bowl and put in the freezer (mix each batch into the subsequent batch.).
• When you are done processing the peaches, pour all the raspberries into the processor and 2 tbsp sugar, process as above.
• Dump the raspberries on top of the peach sorbet and fold in with a spatula.
• Drizzle with a little chambord or limoncello if desired.