Grilled Peaches With Fresh Raspberry Sauce Recipes

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GRILLED PEACHES WITH BERRY SAUCE



Grilled Peaches with Berry Sauce image

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, Indiana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 7

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

Steps:

  • 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 peaches.

Nutrition Facts : Calories 126 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 13mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 4g fiber), Protein 1g protein.

GRILLED PEACHES WITH RASPBERRY SAUCE AND LEMON CREAM



Grilled Peaches with Raspberry Sauce and Lemon Cream image

Provided by Food Network

Categories     dessert

Time 25m

Yield 6 servings

Number Of Ingredients 11

3 cups fresh raspberries
1 tablespoon fresh lemon juice
1 tablespoon raspberry liqueur
4 tablespoons granulated sugar
1 cup cold heavy cream
1 tablespoon superfine sugar
1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon zest
6 large peaches
6 tablespoons unsalted butter
1/4 cup granulated sugar

Steps:

  • To make the raspberry sauce: In a food processor puree the raspberries. Add the lemon juice, raspberry liqueur, and sugar. Stir or whisk until sugar dissolves.
  • To make the lemon cream: In a mixing bowl mix together the cream and sugar. Whip at high speed until soft peaks form. Add the lemon juice and grated lemon zest and continue whipping until stiff peaks form. Set aside in the refrigerator while you grill the peaches.
  • To make the peaches: Halve and pit the peaches, set aside. In a small pan over medium heat melt the butter, then add the sugar and stir until sugar is dissolved. Remove from heat. Brush the peach halves all over with the butter mixture. Grill over direct medium heat until browned in spots and warm throughout, 8 to 10 minutes. Turn every 2 or 3 minutes. Serve peaches warm with the raspberry sauce and lemon cream.

GRILLED PEACHES WITH RASPBERRIES



Grilled Peaches with Raspberries image

Make and share this Grilled Peaches with Raspberries recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 27m

Yield 2 serving(s)

Number Of Ingredients 5

2 tablespoons brown sugar
2 tablespoons fresh lime juice
1 cup fresh raspberry, divided (I have used frozen, thawed)
2 medium fresh unpeeled peaches, halved and pitted (about 10 oz)
vegetable oil cooking spray

Steps:

  • Combine sugar and lime juice in a shallow dish, stir well.
  • Add 1/2 cup raspberries and mash.
  • Add peaches, turning to coat.
  • Marinate at room temperature, cut sides down, 30 minutes to 1 hour.
  • Remove peaches, reserving marinade.
  • Coat grill rack with cooking spray, and place on grill over medium low coals.
  • Place peaches, cut sides down in rack and cook 2 minutes.
  • Turn peaches over, cook 15 minutes or until tender, basting once with half of reserved marinade.
  • Remove from grill.
  • Stir remaining 1/2 cup raspberries into remaining marinade and spoon over peach halves.

GRILLED PEACHES WITH FRESH RASPBERRY SAUCE



Grilled Peaches with Fresh Raspberry Sauce image

Top with scoops of vanilla ice cream and a couple of shortbread cookies if you like.

Provided by Vicki Butts (lazyme)

Categories     Fruit Desserts

Time 25m

Number Of Ingredients 7

2 1/4 c fresh raspberries, lightly packed (about 13 ounces)
3 Tbsp water
3 Tbsp sugar
1 Tbsp fresh lemon juice
3 Tbsp unsalted butter
1 1/2 Tbsp dark brown sugar, packed
6 medium ripe but firm peaches, halved and pitted

Steps:

  • 1. Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in 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.
  • 2. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended.
  • 3. DO AHEAD Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
  • 4. Prepare barbecue (medium heat).
  • 5. Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture.
  • 6. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.

GRILLED PEACHES WITH FRESH RASPBERRY SAUCE



Grilled Peaches with Fresh Raspberry Sauce image

Provided by Jamie Purviance

Categories     Food Processor     Berry     Fruit     Dessert     Quick & Easy     Backyard BBQ     Raspberry     Lemon     Peach     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

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

Steps:

  • Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in 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 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. DO AHEAD Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
  • Prepare barbecue (medium heat). Melt butter with brown sugar in 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.

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