Sunday, April 11, 2010

Grilled Peaches with Fresh Raspberry Sauce

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

serves 6

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.


xoxo Julie

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