GRILLED PEACHES WITH FRESH RASPBERRY SAUCE
Top with scoops of vanilla ice cream and a couple of shortbread cookies if you like. Recipe courtesy of Bon Appetit, August 2007.
Provided by Juenessa
Categories Dessert
Time 23m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- (Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate).
- 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 Facts : Calories 151.1, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 2.8, Carbohydrate 24.7, Fiber 4.5, Sugar 19.9, Protein 1.5
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