Grilled Peaches With Fresh Raspberry Sauce
- Reviews 1
Ready In: 23 mins
Serves: 6
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 ripe but firm peaches, halved, pitted
Directions
- 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.
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