Grilled Peach Melba
Contributed by: Phyllis Pellman Good of Fix-It and Enjoy-It Cookbook
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Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 8.5 million copies.
Good has authored the national #1 bestselling cookbook Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker (with Dawn J. Ranck), which appeared on The New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense. And she is the author of Fix-It and Forget-It Lightly: Healthy, Low-Fat Recipes for Your Slow Cooker, which has also appeared on The New York Times bestseller list. In addition, Good authored Fix-It and Forget-It Recipes for Entertaining: Slow Cooker Favorites for All the Year Round (with Ranck) and Fix-It and Forget-It Diabetic Cookbook (with the American Diabetes Association), also in the series.
Good's other cookbooks include Favorite Recipes with Herbs, The Best of Amish Cooking, and The Central Market Cookbook.
Phyllis Pellman Good is Senior Editor at Good Books. (Good Books has published hundreds of other titles by more than 125 different authors.) She received her B.A. and M.A. in English from New York University. She and her husband, Merle, live in Lancaster, Pennsylvania. They are the parents of two young-adult daughters.
For a complete listing of books by Phyllis Pellman Good, as well as excerpts and reviews, visit www.GoodBks.com.
Stacy Schmucker Stoltzfus, Enola, PA
Prep Time: 10 minutes - Grilling Time: 5-10 minutes
- 4 large, unpeeled peaches or nectarines
- 2 tsp. sugar
- 2 cups red raspberries, fresh or frozen
- sugar, optional
- vanilla ice cream
Halve and pit peaches or nectarines.
Press fresh or thawed raspberries through sieve. Save juice and discard seeds. Sweeten to taste with sugar, if needed.
Grill unpeeled peaches cut-side down for approximately 2 minutes. Turn peaches over. With cut-side up, fill each cavity with 1/2 tsp. sugar, and continue grilling until grill marks appear on skins.
Serve immediately with a scoop of vanilla ice cream and drizzle with the raspberry sauce.
Serving Size: Makes 4 Servings