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.Tap to print
For The Peaches:
- 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.
- 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.
- 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.
- 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.
- 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.
- 2 packages of unsweetened frozen raspberries, thawed and drained
- 1-2 tablespoons of honey
- 2 tablespoons of creme de cassis (optional)
Place all ingredients into a blender and puree to a smooth consistency.