Grilled Peach Melba Recipes

GRILLED PEACH MELBA

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.

GRILLED PEACH MELBA

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 PEACH MELBA PIZZA WITH CRUNCHY LEMON ZEST TOPPING

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.