Grilled Peaches with Raspberry Sauce

Peaches at the end of summer are so luscious, bursting with juice. I enjoy grilling them and topping them with a raspberry sauce. The raspberry sauce is based on “The Skinnytaste Cookbook: Light on Calories, Big on Flavor” by Gina Homolka, Heather K. Jones used in the Mini Pavlovas with Fresh Fruit recipe.

Serves 4

Ingredients

  • Peaches
    • 2 large, fully ripe peaches
    • 2 teaspoons of sugar
  • Raspberry Sauce
    • 1 cup of raspberries
    • 2 tablespoons of sugar
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons of vegetable oil
  • Whipped Cream (optional – leave off if making vegan or diary free)
    • 1/4 cup of whipping cream
    • 1/4 teaspoon vanilla
    • 1 teaspoon sugar
  • Garnish (optional)
    • Candied Ginger
    • 16 raspberries

Tools:

Small saucepan, wooden spoon, fine-mesh sieve, bowl, gas grill, tongs plate, knife, medium size metal bowl, mixer or whisk

Instructions

  1. The Raspberry Sauce
    1. Combine 1 cup of raspberries, 2 tablespoons of sugar, and 1 teaspoon of lemon juice in the small saucepan.
    2. Over medium heat, bring to a boil and while stirring, cook for 2 minutes.
    3. Remove the pan from the heat and let sit for 10 minutes.
    4. Strain the raspberry mixture through the fine-mesh sieve into a bowl. Use the spoon to press to press on the raspberries to get all the juice out. You may also scrap the bottom of the sieve and put the juice into the bowl. Discard the seeds.
    5. Cover the bowl and put the refrigerator until ready to use.
  2. The Peaches
    1. Wash the peaches and rub off some of the fuzz with your hand.
    2. Cut the peaches in half and remove the pit. Sprinkle a 1/2 teaspoon of sugar over the cut half of the peaches. Let sit for 30 minutes.
    3. Either turn on your gas grill to high, and once it is very hot, clean the grates with a brush. Turn the grill down to medium-high heat and brush the 2 tablespoons of oil on to the grill grates.
    4. Put the peaches onto the grill, cut side down. After 2 minutes, turn the peaches to a right angle so you get cross hatch marks. Remove the peaches after another 2 to 3 minutes.
    5. Let cool then cut the peach halves into quarters by cutting from the stem end to the bottom of the peach. (Each peach should be in eighths at this point.)
  3. Whipped Cream (leave off if making vegan or diary free)
    1. Put the medium size bowl and mixer beaters or whisk into the freezer for 10 minutes. (You can leave off this step if you are in a hurry.)
    2. Place the sugar in the mixing bowl, then pour the cream over it.
    3. Beat or whisk until the cream makes stiff peaks.
    4. It can be refrigerated in an airtight container for up to 10 hours. You may need to re-whisk it for 10 to 15 seconds. (Alton Brown)
  4. Assembly
    1. Plate four pieces of peaches on a small plate.
    2. Drizzle the raspberry sauce over the peaches.
    3. If using whipped cream, dollop it onto the the peaches.
    4. If using garnishes, place the raspberries along side the peaches, and add the crystalized or candied ginger.

Notes:

Easy way to brush oil onto the grill grates is to fold a paper towel into a small rectangle and use tongs to hold the paper towel. Dip the folded paper towel into the oil and then run the paper towel over the hot grill grates.

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