Grilling: Peaches With Fresh Raspberry Sauce Recipe

• 2 1/4 cups (lightly packed) fresh raspberries (about 13 ounces)
• 3 tablespoons water
• 3 tablespoons sugar
• 1 tablespoon fresh lemon juice
• 3 tablespoons unsalted butter
• 1 1/2 tablespoons (packed) dark brown sugar
• 6 medium-size ripe but firm peaches, halved, pitted

1. Puree the raspberries and water in a food processor until 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 tablespoons sugar and 1 tablespoon fresh lemon juice until blended.
2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate.
3. While the charcoal is lighting, melt butter with brown sugar in a small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture.
4. Grill peaches until tender, about eight minutes, turning occasionally. Remove the from the grill and top with the sauce and vanilla ice cream or whipped cream. Serve immediately.

fresh raspberries, water, sugar, lemon juice, unsalted butter, brown sugar, peaches

Taken from www.seriouseats.com/recipes/2008/08/grilled-peaches-with-fresh-raspberry-sauce-recipe.html (may not work)