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Grilled Peach Melba

Download Grilled Peach Melba recipe (pdf)

As featured by Sophie Grigson in the BBC series Cook It.

This recipe explains everything you need to make a tasty treat that you can use as part of your Roots & Shoots fundraising activities!

Ingredients:Sophie Grigson


  • 4 peaches, halved and stoned
  • caster sugar
  • 4 scoops of vanilla ice-cream

For the Raspberry Coulis:

  • 300g (10 ½ oz) raspberries
  • 2 tablespoons caster sugar or to taste
  • 1 tablespoon lemon juice


To make the raspberry coulis, put the raspberries, icing sugar and lemon juice in a processor or liquidiser and whiz to a purée. Taste and add more sugar if required. Rub through a fine sieve to remove the raspberry pips. Cover until needed.

10-15 minutes before serving, preheat the grill to full heat. Line the grill rack with silver foil, then arrange the peach halves on it, cut sides up. Sprinkle thickly with caster sugar. Slide under the grill and grill until the sugar is sizzling and dotted with brown. Arrange two peach halves on each plate, add a scoop of ice-cream and drizzle over some of the raspberry coulis, then rush to the table.

Serve the rest of the raspberry coulis in a small jug.

Got a tasty treat of your own? Download a blank recipe activity sheet to record your own creations.

Having published a phenomenal 21 cookery books, Sophie Grigson is certainly synonymous with great food and has a natural ability to teach cookery in an informal and friendly way. Her latest book, The Vegetable Bible, was published by Collins in February 2009.

If you would like to try more of her recipes then you can find Sophie Grigson’s recipe books here,

and to find out more about her other work you can read Sophie Grigson’s biography here.

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