During the height of summer, grilled peaches make an ideal treat. To ensure your fruit holds its shape on the grill, choose peaches that are ripe but firm. Prepare your raspberry sauce in advance: When dessert time rolls around, just grill your fruit and scoop your ice cream.
- Prep time 15 minutes
- Total time 1 hour & 15 minutes
- Portion size 4 servings
Ingredients
Raspberry Sundae Sauce:
Method
Raspberry Sundae Sauce: In blender, puree raspberries, sugar, lemon juice and 1 tbsp water. Strain through sieve into saucepan, pressing with spoon and scraping bottom of sieve to extract pulp. Discard seeds. Cook over medium heat, stirring, until warmed through, about 2 minutes.Whisk cornstarch with 1 tbsp water; stir into raspberry mixture. Bring to boil, stirring, until thickened, about 1 minute. Transfer to bowl; cover and refrigerate to cool completely, about 40 minutes. (Make-ahead: Cover and refrigerate for up to 1 week.)
Meanwhile, in bowl, mix butter with brown sugar. Cut each peach into six wedges. Brush wedges with half of the butter mixture.
Place wedges on greased grill over medium heat. Grill, brushing and turning, just until tender, about 3 minutes. Brush with remaining butter mixture. Transfer to plate; let cool slightly, about 10 minutes. Serve with ice cream, raspberry sauce, raspberries and almonds.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 131 mg
- Sugars 54 g
- Protein 6 g
- Calories 518.0
- Total fat 29 g
- Potassium 353 mg
- Cholesterol 121 mg
- Saturated fat 17 g
- Total carbohydrate 60 g
%RDI
- Iron 7.0
- Folate 9.0
- Calcium 14.0
- Vitamin A 28.0
- Vitamin C 20.0
