Thursday, June 9, 2011

Grilled Peaches

Amidst the best company a girl could ask for I made what might be one of the tastiest summer desserts out there: Grilled Peaches with Raspberry Sauce and Vanilla Bean Ice Cream. When fruit is in season there is no need to mess with it just make sure you buy good quality, ripe stuff.  

Make the raspberry sauce first (it lasts a few days in the fridge so making it in advance is totally fine). Pour one plastic carton of raspberries into a small saucepan with a tablespoon of sugar and the juice of half a lemon. Cook down until berries have liquefied and sauce is slightly thickened. Strain into bowl or other storage container. Chill until needed. This sauce is sweet and tart and fabulous on everything. Side Note: Next time you BBQ or bake a wheel of brie, pour raspberry sauce over it just before you serve it. If you want to add a bit of kick to your sauce, toss in a few chili flakes while you are cooking it down. The options are endless. Now I am getting off track. 

Back to the peaches. 

When you are ready to serve dessert, grill your peach (flesh-side down) for 3-5 minutes. Make sure your grill is clean and hot. It helps to spray a little bit of oil on the grill before you place the peaches on so that they don't stick.  Once they are marked and slightly softened, pull peaches off the grill and place into bowls. Top with scoop of vanilla bean ice cream and a drizzle of raspberry sauce.

This is my favorite store-bought vanilla bean ice cream. But like always, to each his own.
I would love to post a picture of what the finished product looked like, but all was devoured before I got the chance to snap a picture.

 Trust me, it was good. really good. 

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