Peach Melba. Not on many menus any more, if at all. I’m not even sure that my kids know what that is. It was fancy fare when I was growing up in another century. On the rare occasion that we would go to a fine French restaurant with a rich uncle in Manhattan, I would order this sumptuous dessert of poached peaches, raspberry sauce and vanilla ice cream created by OG superstar chef Georges Auguste Escoffier. And yes, it was named for a Melba – Australian opera singer Nellie Melba – in 1892.
Seeing the overflowing baskets filled with summer ripe peaches next to rows and rows of deep red raspberries at the Farmers Market on Sunday reminded me of this favorite childhood decadence. I knew I had to make it, plant-based of course. I added a modern twist by using grilled peaches, skin and all, to replace the labor and high sugar content of poaching the fruit. I wavered between using vanilla ice cream vs. coconut whipped cream, and then went all in with both. I topped it off with sliced almonds for added crunch. (I’m all about the added crunch!) And so Peach Melba became Grilled Peach Melba Sundaes. And it was fabulous!
This makes the perfect dessert to serve for a Labor Day Weekend BBQ, especially with the heat wave we’re having. Make and/or buy all of the toppings ahead, and then grill the peaches after dinner. They take less than 10 minutes. You can even pre-scoop the ice cream and freeze it in balls in a plastic container. Everything should be ready to go to top the hot fruit, which will make it easier for you to serve.
Notes:
- The peaches should be ripe but firm so they don’t fall apart on the grill. The beauties pictured are from Aziz Farms.
- I suggest using a fruit-based extra virgin olive oil to baste the peaches. I used blood orange from favorite olive oil company Global Gardens in Los Olivos. Meyer lemon or peach EVOO would be delicious as well.
- Please note that you can buy plant-based whipped cream in a can at the market, though this homemade coconut whipped cream is especially delicious! You’ll need a mixer and canned coconut cream. Thai Kitchen is my go to brand, available at Ralph’s. Recipe follows.
- I used Wicked Kitchen brand vanilla plant-based ice cream. It’s new to the market and quite good. Available at Ralph’s.
- Other toppings for the sundaes include toasted walnuts, chocolate chips or coconut chips. It’s your Sundae to create.
Grilled Peach Melba Sundaes
Makes 5-10 Sundaes
5 large firm/ripe peaches
Fruit-infused extra virgin olive oil
Raspberry Sauce (recipe follows)
2 pints plant-based vanilla ice cream
Coconut Whipped Cream (recipe follows)
Sliced almonds
Turn grill on to medium.
Wash and dry the peaches. Cut peaches in half lengthwise and remove the pit and any debris. Brush the cut side of the peaches with EVOO.
When the grill is nice and hot, put the peaches cut side down and grill 3-4 minutes until softened and you see dark grill marks. Brush the skin side of the peaches with the oil and flip to grill a few minutes more, until the peaches are just cooked through but not falling apart. Remove from the grill. Be careful, they are slippery!
Set up individual ice cream bowls. Put some raspberry sauce in the bottom of each bowl. Add one or 2 peach halves to each bowl. Top with a scoop of vanilla ice cream. Top with more raspberry sauce. Top with a dollop of whipped cream. Sprinkle on some sliced almonds. Serve extra raspberry sauce on the side. Enjoy!
Raspberry Sauce
12 ounces (3 half pints) fresh raspberries
¼ cup organic sugar
2 T fresh lemon juice
1 tsp Cointreau or other orange liqueur
Put the raspberries, sugar and lemon juice into a small heavy saucepot. Cook over medium low heat stirring often. Bring to a boil, making sure not to burn the sugar. Lower to a simmer and add the Cointreau. Stir constantly for 6- 8 minutes until thickened. Let cool 5 minutes. Strain the cooked raspberries into a bowl through a fine mesh strainer, pressing all of the raspberry juice through with the back of a spoon, leaving the seeds behind. Make sure to scrape the accumulated juices from the underside of the strainer into the bowl. This will help thicken the sauce. Discard the seeds in the strainer. Refrigerate the sauce until ready to use.
Coconut Whipped Cream
1 can coconut cream
2 T powdered sugar or to taste
1 tsp vanilla
Refrigerate the coconut cream overnight. Refrigerate the mixing bowl and whisk attachment for 30 minutes. (Cream whips best with everything cold.) Open the can of coconut cream and carefully spoon off the cream that’s on top into the chilled bowl. Reserve the coconut water in the can. Mix the cream on medium speed for 3-4 minutes until light and fluffy and peaks are forming. If it’s too thick, you can add a teaspoon of the coconut water, otherwise save the liquid for another recipe. Add the sugar and vanilla and whip up until it’s fully incorporated. Chill until ready to use. If it gets too thick in the fridge, rewhip the cream a bit with a hand whisk before topping the sundaes.
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