Grilled Peaches with Fresh Raspberry Sauce
Top with scoops of vanilla ice cream and a couple of shortbread cookies if you like.
4.4
(17)
Grilled Peaches with Fresh Raspberry SauceCon Poulos
Recipe information
Yield
Makes 6 servings
Ingredients
2 1/4 cups (lightly packed) fresh raspberries (about 13 ounces)
3 tablespoons water
3 tablespoons sugar
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter
1 1/2 tablespoons (packed) dark brown sugar
6 medium-size ripe but firm peaches, halved, pitted
Preparation
Step 1
Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. DO AHEAD Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
Step 2
Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.
Nutrition Per Serving
Per serving: 310 calories
46g carbohydrates
5g protein
14g fat
50mg cholesterol
40mg sodium
5g fiber
#### Nutritional analysis provided by Other
