Grilled peach melba

Yield 4 servings

Equipment

Tongs

Cutting board

Chefs knife

Food processor

Fine mesh sieve

INGREDIENTS

¾ cup + 1 tablespoon granulated sugar

¾ cup water

2 tablespoon fresh lemon juice, divided

1 tablespoon vanilla ectract

4 medium peaches halved and pitted

8 ounces raspberries fresh or frozen

Vanilla ice cream

Directions

1. Heat grill to medium high

2. Place ¾ cup sugar, water and 1 tablespoon of lemon juice and vanilla into small saucepan and set over high heat. Bring mixture to a boil and boil for 1-2 minutes. Remove from heat. Cool.

3. Place the raspberries and remaining 1 tablespoon of lemon juice and 1 tablespoon of sugar into the bowl of a food processor and puree until smooth. Pass the mixture through a fine mesh sieve into a small bowl. Cover and refrigerate until needed.

4. Once grill is hot place halved and pitted peaches over direct heat and grill until they are tender 3-4 minutes per side. Place the grilled peaches into a 9x13 baking dish and pour the vanilla syrup over. Cover with aluminum foil and let soak for 5 minutes

5. To serve, place ice cream into 4 bowl and top each bowl with 2 peach halves. Drizzle each bowl with a little of the vanilla syrup and raspberry sauce and serve immediately