With summer almost here we are enjoying more ice cream and popsicles. My boys love to site in the backyard and have a frozen treat. Ice Cream Sundaes were a wonderful summer time treat for me when I was growing up. My favourite was always vanilla ice cream topped with fudge sauce and some nuts. I've never been one to stray from this traditional sundae. Today I will be re-creating Canadian Living's July Cover Recipe which is a Grilled Peach Melba Sundae. I was excited to try something different which used fruit that are in season right now.
This was a very quick and easy dessert to put together. The raspberry sauce does not take long to make and can be made up to a week in advance. I grilled the peaches on an indoor grill. I think grilling on the barbecue would have added a more smokey flavour with the charcoal.
Raspberries are very popular with my youngest son. After I had taken the picture, I was in the kitchen tidying up and I saw him walk by me with something hidden in his hands. He had picked up the bowl of raspberries I used in the picture. He sat down at the table to eat them with a very naughty smile on his face!
The rest of us are not as fond of raspberries as they are tart. So I wasn't sure if the raspberry sauce for this sundae would go over well. After taking the picture above, the boys and I had a taste. Each element on its own was good but the way I had plated it, there was too much sauce for our liking. A drizzle of the raspberry sauce over the ice cream would have been a better balance for us. Our preference for a sauce to go with a sundae would be strawberry or chocolate. We found the raspberry sauce to be too tart. If you enjoy the flavour combination of sweet and tart, then I would suggest you give this recipe a try. To get the recipe, head over to Canadian Living. You can see how all the other Canadian Living bloggers made their Sundae here.
Disclosure: The is a sponsored post for The Canadian Living Blogger Network. All opinions are my own.