This is a super yummy salad, and can be a dessert if you add a dollop of ice cream and some gluten-free shortbread or graham cracker cookies! Your guests will surely be impressed with this quick making yummy surprise! (to make dairy free, use DF ice cream, and vegan butter)
**found in Bonappetit
2 1/4 cups lightly packed fresh raspberries (about 13 ounces)
3 tbsp. water
3 tbsp. sugar
1 tbsp. fresh lemon juice
3 tbsp unsalted butter (or to make dairy free vegan gluten free butter)
1 1/2 tbsp packed dark brown sugar
6 medium size ripe but firm peaches, halved and pitted
Puree 2 1/2 cups of fresh raspberries along with 3 tbsp. water in a food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tbsps sugar and 1 tbsp fresh lemon juice until blended. Do ahead: fresh raspberry sauce can be made one day ahead. Cover and refrigerate.
Prepare bbq on medium heat. Melt butter with brown sugar in a heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.