Peach Melba

To make the raspberry coulis:

1. In a food processor or blender, add raspberries and powdered sugar. Pulse until raspberries are puréed.
2. Set a fine-mesh sieve over a small bowl and pour purée through, pressing on the mixture to extract as much juice as possible. Discard the pulp. Stir in the lemon juice and add more powdered sugar to taste, if desired.

To peel the peaches:

1. Bring a large pot of water to boil. Set a large bowl of ice water nearby. Score the blossom end (bottom) of each peach with an X.
2. Working with a few peaches at a time, submerge in boiling water just until the skins pull back and wrinkle, about 30 to 40 seconds.
3. Using a slotted spoon or strainer, immediately remove the peaches and plunge into an ice bath to stop the cooking.
4. Once the peaches have cooled, you should easily be able to remove the skin with your fingers or a paring knife.

To grill the peaches:

1. Preheat grill over medium-high heat for 5 minutes and clean and oil grates. While the grill is heating, halve and pit the peaches, then cut each in half again to make quarters.
2. Place the peach quarters cut-side down on the grill until grill marks appear, about 4 minutes. Turn them so the other cut side faces down and continue grilling, about 4 minutes longer.
3. Turn the pieces again to round-side down and grill 4 minutes longer, until the peaches sizzle and can easily be pierced by a skewer. Cool to room temperature. Serve the cooled peaches with ice cream and the raspberry coulis.