Chef Stephan’s Peach Melba a la Margrith

  • 4 ripe peaches, halved and pitted
  • 3 tablespoons unsalted melted butter
  • 4 teaspoons brown sugar
  • 3 teaspoons Brandy
  • 2 cups fresh raspberries
  • 2 teaspoons granulated sugar
  • 6 tablespoons Chambord


  1. Combine brown Sugar, butter and brandy in a bowl and mix.
  2. Add peach halves; toss gently to coat well.
  3. In separate bowl combine Raspberries granulated sugar and Chambord, set aside to marinade.
  4. Place peach halves upside down on doubled piece of foil and cover with a second piece of foil. Grill peaches about 5 to 8 minutes or until browned and caramelized around edges, turning them once.
  5. In sauce pan gently heat the marinated raspberries.
  6. To serve dessert place 2 peach halves with opening up on a small dessert bowl and ladle the fresh raspberry compote over them.
  7. Garnish with fresh whipped cream and chopped pistachios.
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