Ingredients for Grilled Peaches With Berry Sauce
- Frozen Raspberries In Light Syrup
- 1 tablespoon lemon juice
- Fresh Peaches
- 2 tablespoons brown sugar
- Ground Cinnamon
- Vanilla Extract
- 1 tablespoon butter
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How to Make Grilled Peaches With Berry Sauce
- Combine 1 cup raspberries and 1 tablespoon lemon juice in a blender or food processor. Blend until smooth.
- Strain the raspberry puree through a fine-mesh sieve to remove seeds.
- Cover and refrigerate the raspberry sauce for at least 30 minutes to allow the flavors to meld.
- Preheat grill to medium-high heat.
- Cut 4 ripe peaches in half and remove pits.
- In a small bowl, combine 2 tablespoons brown sugar and 1/2 teaspoon ground cinnamon.
- Sprinkle the brown sugar mixture evenly over the cut sides of the peach halves.
- Drizzle each peach half with 1/2 teaspoon vanilla extract and top with a pat of 1 tablespoon butter.
- Place peach halves, cut-side up, on a large piece of heavy-duty aluminum foil.
- Fold the foil over the peaches to create a sealed packet.
- Grill the peaches for 15-20 minutes, or until heated through and slightly caramelized, turning halfway through.
- Carefully remove the peaches from the grill and let them cool slightly.
- Spoon the chilled raspberry sauce over the grilled peaches.
- Serve immediately and optionally top with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
69g
Fat
3g
Carbs
6g
