This unusual dessert is as pretty as it is delicious. Topped with brown sugar and cinnamon, the peaches come off the grill sweet and spicy. The raspberry sauce adds a refreshing touch.
—NANCY JOHNSON CONNERSVILLE, IN
PREP: 15 MIN. + CHILLING • GRILL: 15 MIN. • MAKES: 4 SERVINGS
1/2 of 10-ounce package frozen raspberries in syrup, partially thawed
1 1/2 teaspoons lemon juice
2 medium peaches, peeled and halved
5 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon butter
In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18x12 in.). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal. Grill over medium-hot heat for 15 minutes or until heated through. To serve, spoon the raspberry sauce over the peaches.
GRILL SKILL
Buying fruit to put on the grill? Avoid fruits that are overly ripe. They might be difficult to flip or remove from the grates, and they could fall apart easily. In general, select fruits that have a faint yet sweet aroma. Fruit should gently “bounce back” when lightly pressed with your thumb. Look for fruits that feel heavy for their size, and purchase those without bruises or blemishes for ideal grilled desserts.