Grilled Peaches With Raspberry Sauce…(or any topping you find peachy!)

I have always been intrigued by the grilling of fruit. And since peaches are ripe for the picking, grilling them seems like a no-brainer to me. Simple and delicious is how I would refer to this dessert. The topping of choice is a light and refreshing raspberry sauce that can easily be stored in the refrigerator.

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For The Peaches:

  1. Prepare the grill. Light a gas grill to medium heat. If you’re cooking over charcoal, grill the peaches after everything else has been grilled.
  2. Halve and pit the peaches. Run a sharp knife along each peach’s seam to halve them. Remove the pit and brush each cut side with olive oil.
  3. Grill cut-side down, over medium heat, for 4 to 5 minutes. Place the peaches cut-side down on the grill and cook undisturbed until grill marks appear, 4 to 5 minutes.
  4. Flip the peaches and cook until tender, 4 to 5 minutes. Flip the peaches and grill until the skins are charred and the peaches are soft, 4 to 5 minutes more.
  5. Serve the peaches. Remove from the grill. Serve the grilled peaches with the raspberry sauce (recipe below). ice cream, whipped cream, or anything else that your heart desires.

Raspberry Sauce

  • 2 packages of unsweetened frozen raspberries, thawed and drained
  • 1-2 tablespoons of honey
  • 2 tablespoons of creme de cassis (optional)
Not required, but this blueberry liqueur is divine!

Place all ingredients into a blender and puree to a smooth consistency.

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Lesley Wolman

All things fabulous! ❤️️

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