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Joy Bauer's Peach Melba

Kelly Harrison

Chef notes

Nothing says "summer" like a succulent and juicy peach. While eating this delicious stone fruit straight from the fruit bowl is plenty delicious, this decadent dessert will really wow your taste buds. I grill the peaches to bring out their natural sweetness, then top 'em with a scoop of vanilla ice cream, fresh raspberries, and a sprinkle of granola or crushed graham crackers for a satisfying crunch.


  • 1 ripe peach
  • 1/2 cup scoop of vanilla ice cream
  • fresh raspberries
  • 1-2 tablespoons granola or crumbled graham cracker



Prepare outdoor grill or indoor grill pan with oil spray and preheat to medium-high.


Slice peach in half and remove pit. Place both halves cut-side down on grill and allow to cook, about 5 minutes, or until the peaches develop nice grill marks.


Remove peaches from heat and slice one of the halves into quarters. Add the other uncut half, grill-side up, to the bottom of a deep glass ramekin or dish. Add a generous scoop of vanilla ice cream on top. Place the remaining peach slices around the ice cream, then sprinkle on fresh raspberries and granola over the top.