Grilled Melba Sundaes


  • 12 ounces fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • Pinch of flaky sea salt, plus more for serving
  • 2 medium peaches, cut into thin wedges
  • 2 (1/2-inch thick) fresh pineapple slices
  • Vanilla ice cream

Cooking Instructions

Step 1: Preheat grill to high (450 – 550 degrees F).  Layer 2 medium sheets of heavy-duty aluminum foil.  Toss together raspberries and sugar on foil.  Slide foil onto grill grate, and grill, uncovered, stirring once or twice, until juicy, about 8 minutes.  Transfer raspberries and any juices to a blender, and let cool completely.  Add lemon and a pinch of flaky sea salt; puree until very smooth.  Transfer raspberry sauce to an airtight container, and refrigerate until chilled, about 30 minutes.

Step 2: Meanwhile, grill peach wedges and pineapple slices, uncovered, until lightly charred, 3 to 4 minutes per side.  Transfer to a work surface; let cool completely.  Dice pineapple.

Step 3: Decoratively layer ice cream, pineapples, peaches, and raspberry sauce in each of 6 (8-ounce) glasses.  Sprinkle with flaky sea salt, and serve immediately.

Enjoy this grilled-fruit sundae from Food&Wine!