Recipes

Grilled Nectarine Melba with Vanilla Bean Mascarpone Creme

Peach Melba, a classic dessert created by Auguste Escoffier in the late 1890s to honor opera singer Nellie Melba, offers a delightful contrast of warm fruit, cool raspberry sauce, and cold ice cream. This simple yet elegant dessert traditionally features poached peaches. However, my version uses grilled nectarines, a smooth-skinned relative of the peach, to achieve a caramelized texture that enhances their inherent sweetness. Instead of traditional ice cream, a light and airy combination of whipped cream and subtly tart mascarpone is used. For added texture, a sprinkle of vanilla bean granola provides a pleasant crunch.

By Stephanie Banyas, Culinary Experience Manager
Serves 4
Image of Grilled Nectarine Melba with Vanilla Bean Mascarpone Creme
Ingredients
Directions
Ingredients

Vanilla Bean Mascarpone Cream

  • ½ cup mascarpone, slightly softened
  • ½ cup cold heavy cream
  • 2 tablespoons pure cane sugar
  • 2 teaspoons pure vanilla bean paste
  • Pinch of kosher salt

Nectarine Melba

  • 1 pound fresh raspberries, divided
  • ¼ cup water
  • 2 to 4 tablespoons pure cane granulated sugar, depending on the sweetness of your raspberries
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • 4 large nectarines or peaches, ripe and still firm, halved and pitted
  • 2 tablespoons neutral oil
  • 20 fresh raspberries, from above, for garnish
  • Vanilla Bean Mascarpone
  • ⅓ cup vanilla flavored granola, optional
  • Fresh mint sprigs, for garnish
Directions

Vanilla Bean Mascarpone Cream

Whisk all the ingredients in a bowl until soft peaks form. Cover and keep chilled while you prepare the fruit. 


Nectarine Melba
 

Make the Sauce: Remove 20 of the raspberries and set aside for garnish.  In a medium saucepan, combine the remaining raspberries, water, sugar, and lemon juice over medium heat. Simmer for 10 to 12 minutes, stirring occasionally, until sugar is dissolved, raspberries are broken down, and sauce is slightly thickened. Using a fine-mesh sieve, strain sauce into a medium bowl; discard solids.  Transfer the sauce to a container with a lid and refrigerate until chilled, at least an hour. The sauce can be made 3 days in advance and stored covered in the refrigerator. 

Prepare the grill for direct grilling over a medium-hot fire, about 400 to 450°F. A charcoal fire is recommended.

Brush the cut side of the peaches with the oil. Place on the grill with the cut side down directly on the grill gates. Close the lid and cook until the cut-sides are golden brown and peaches release naturally from the grate, 3 to 5 minutes. Turn over, and grill until the fruit is warmed through, about 3 to 5 minutes longer.