Liza’s grandmother used to order this dessert whenever the two would go out to a “fancy” brunch. The Peach Melba was invented by famed chef Escoffier in honor of Nellie Melba, the singer for whom Melba Toast is also named after. Traditionally it is served with ice cream, but we’ve lightened it ever so slightly by using whipped cream. Tart raspberry sauce with juicy peaches and grilled caramel mix beautifully with the crunch of toasted almonds. It’s a delightfully messy affair, so bring extra napkins to the table!
- 1⁄2cup sliced almonds
- 1⁄2cup granulated sugar, divided
- 11⁄2cups fresh or frozen raspberries
- 1tablespoon fresh lemon juice
- 6ripe but not soft peaches
- pinch salt
- 1cup heavy cream
- 1⁄2teaspoon vanilla extract
- nonstick aluminum foil
- Heat the oven to 350 degrees. Place the almonds, 2 tablespoons of the sugar, and 1 tablespoon of water in a small bowl. Toss to coat completely. Spread the almonds on parchment-lined sheet pan. Bake for 15 minutes, until golden. Let almonds cool completely. 2
- Place the raspberries in a blender or food processor along with 2 tablespoons of sugar and the lemon juice. Blend until smooth, strain through a fine strainer, and set aside. 3
- Heat a gas or charcoal grill to medium high. Grease a 12x12-inch piece of nonstick aluminum foil. Sprinkle the foil with the remaining sugar and salt, place the peaches cut side down on the foil. Place the foil over the grill. When you see the sugar on the edges of the peaches start to turn caramel color, remove peaches from the foil to dessert plates. 4
- Whip the heavy cream and vanilla extract together in the bowl of an electric mixer until stiff-soft peaks form. Dollop the cream over the peaches. Drizzle with raspberry sauce, sprinkle with almonds.