Summer Recipe: Grilled Peach Melba Sundae

Good Morning!

This morning I’m sharing a crowd pleasing recipe from the cover of this month’s Canadian Living magazine.  With grilling season in full swing, why not make the absolute most use your grill with this yummy dessert?  Grilled Peach Melba Sundaes with a raspberry sauce are T.A.S.T.Y.  I recently made this recipe for some friends and it was a hit.  And it’s really easy to do.

Raspberry copy

The raspberry sauce was sweet and delicious and the best part is you can easily make it ahead. Also, if you make a little extra you could use it for other things too.  Maybe add it to a vinaigrette to make a sweet raspberry salad dressing?


Once peaches are in season, this dessert will be extra sweet and delicious.

peaches and sugar

grilling peaches 2 *photo credit Jen Button 🙂

Grilled Peaches


Canadian Living Photo - 2

I really loved this dessert.  As you can tell from the slightly melted ice cream in the photo, I put the peaches on while they were still warm from the grill which made it ever better! My friends were also fans….

Friends with Sundaes copy

Aside from this dessert tasting great, it’s so easy whip up.  The sauce and toasted nuts can be made in advance.  And if you are already grilling your dinner on the barbecue you can then just throw on the peaches after and BAM!  An instant light dessert, perfect for long summer evenings on the patio.  You can find the full recipe here, or in this month’s Canadian Living magazine!

Have a great day!


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*This is sponsored post.  All opinions expressed are my own.

Tasty Tuesday: Peach Chutney

 Good Morning!

Millions of peaches, peaches for me….remember that song? (If you don’t, please don’t tell me as I am probably aging myself). Well, I don’t have millions of peaches, but I do love them especially when they are in season in Ontario.  You may have noticed on my instagram feed that I made some peach jam a couple of weekends ago.  I had quite a few leftover peaches so this past weekend I decided to make some peach chutney with the extra!  I used this recipe from Epicurious with some of my own added ingredients.  It turned out pretty darn good (insert “pat on back” here), so I thought I would share what I did with you today.


  • 1/2 cup cider vinegar
  • 1/2 cup loosely packed brown sugar
  • 1/2 cup white sugar
  • 1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
  • 1 small white onion, peeled and diced, about 1/2 cup
  • 1 small jalapeño pepper, seeded & diced, 2 tablespoons (I didn’t use this because I didn’t want it to be too spicy)
  • 1/3 cup white raisins
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon grated ginger
  • 1/2 teaspoon salt
  • 1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges.

Then I also added:

  • 1 tsp. dried coriander
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of cumin

What I did:

Add vinegar and both sugars into a non-reactive pot, cook over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and the additional spices I used, and simmer 10 minutes.

OLYMPUS DIGITAL CAMERA Add the peaches and simmer for an additional 5-10 minutes or longer if your peaches are still firm. If you would like it thicker you can cook a bit longer to reduce liquid.

OLYMPUS DIGITAL CAMERA Remove from the heat and cool for 15 minutes in the pot. Serve at room temperature. Transfer to container and refrigerate or freeze some for later.

OLYMPUS DIGITAL CAMERA I used mine on pork tenderloin on Sunday night, which was delicious. (It helped that is was one of the few times I didn’t totally over cook my tenderloin….).

OLYMPUS DIGITAL CAMERA Now I’m itching to make other chutney for winter.  Do you know of any good chutney recipes I should try?

Have a great day!