The classic dessert, Peach Melba, gets a new twist when the peaches are first spiced with ginger then grilled. Photo credit: Katie Goodman from Good Life Eats.
15m
PREP TIME
8m
COOK TIME
405
CALORIES
8
INGREDIENTS
Ingredients 4 Servings
- 2 cups raspberries
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 1/4 cup (1/2 stick) butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon McCormick® Ground Ginger
- 4 ripe peaches, halved and pitted
- 1 pint vanilla ice cream
INSTRUCTIONS
- 1 Gently toss raspberries with granulated sugar and 1 teaspoon of the vanilla in small bowl. Set aside until ready to serve.
- 2 Mix butter, brown sugar, ginger and remaining 1/2 teaspoon vanilla in large bowl. Add peach halves; toss gently to coat well.
- 3 Fold the edges of a sheet of heavy duty foil to form a shallow baking pan. Place on grill over medium heat. Arrange peaches, cut-side down, on foil. Cover with second sheet of foil.
- 4 Grill 6 to 8 minutes or until browned and caramelized around edges, turning once. To serve, place 2 peach halves on each dessert plate. Top with ice cream and raspberry mixture. Serve immediately.
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