Grilled Peach Melba Recipes

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:

• 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:

• The yeast: For the pizza dough, combine the yeast and warm water in a bowl of an electric mixed fitted with the paddle attachment. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
• The dough: Using a sieve or strainer, sift about half of the flour over the yeast mixture and blend on low speed for 1 to 2 minutes. Add 1 tablespoon of the olive oil, the salt, vinegar, honey and remaining flour and mix to blend. With the mixer on medium low, mix the dough 5 to 7 minutes until it becomes a smooth ball in the bowl.
• Rest: Lightly oil a bowl with the remaining olive oil and place the dough inside. Cover with plastic wrap and let it rest in a warm place, until it has doubled in volume, about 1 1/2 hours.
• The dough rounds: Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 pieces, rolling each into a loose ball. Cover with a kitchen towel and allow the dough to rest for an additional 15 minutes.
• Preheat the oven to 450 degrees F.
• Flatten each ball, then roll and gently stretch into an 8-inch round. Place each round on a pizza peel or the bottom side of a floured baking sheet.
• Prebake: Place the pizza rounds on the center racks of the oven and bake until they become firm and rigid, about 5 minutes.
• The topping: In a large bowl, combine the flour, brown sugar, cinnamon and salt. Work the butter in with your hands until the mixture is moist and resembles small peas. Arrange on a baking sheet fitted with parchment, bunching into small clumps, and refrigerate for at least 20 minutes and up to 4 hours.
• Preheat the oven to 350 degrees F.
• Bake: Place the baking sheet with the topping in the center of the oven and bake until golden brown, 18 to 20 minutes. Grate lemon zest over the top. Cool.
• The peaches: In a wide saucepan, combine the granulated sugar and vanilla with 2 cups water over medium heat, stirring until the sugar dissolves. Add the peaches, cover and poach gently until tender, 3 to 5 minutes. Remove the peaches with a slotted spoon and transfer to a baking sheet to cool. Add half of the raspberries and the balsamic to the liquid and simmer until syrupy, 10 to 15 minutes. You should have about 1/2 cup liquid.
• Get ready: Preheat the grill on high.
• Grill the peaches: Lightly oil a kitchen towel with canola oil and oil the grill so the fruit won't stick. Arrange the peaches in a single layer on the grill and char on all sides until tender, 3 to 5 minutes. Remove from the grill. Slice the peach halves into a few smaller pieces.
• The pizza: Clean the grill thoroughly and oil again with canola oil.
• Grill the pizzas: Arrange each precooked pizza round on the bottom of a baking sheet fitted with parchment paper or on a floured pizza peel. Slide the pizzas right on to a hot (but not hottest) part of the grill. Close the lid and cook 2 to 3 minutes. Move and flip the pizzas gently to a less hot area and cook until browned, an additional 2 to 3 minutes.
• Finish: Transfer the pizza rounds to a serving platter. Top with dollops of ricotta, the grilled peaches, remaining fresh raspberries, the raspberry balsamic syrup, streusel topping and lemon zest.

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:

• 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.