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Grilled Peaches With Raspberries

The peach is one of nature’s true delights, and grilling this wonderfruit only intensifies its inherent sweetness and adds a touch of caramel. The tartness of the raspberries is a great counterpoint to the mellow taste of the peaches. You can make your own raspberry sauce, but a good-quality raspberry preserve works just as well. A scoop of whipped cream or (even better) vanilla ice cream really sets this dish off, but it’s not essential. 


6 medium peaches, peeled and halved

Juice of 1 lime

3 tbsp brown sugar

½ tsp cinnamon

1 jar raspberry preserves

½ cup each blueberries and blackberries

Vanilla ice cream, or whipped cream



Mix together the sugar, lime juice, cinnamon and 3 tbsp of raspberry preserves. Add half the blueberries and blackberries and mash with a fork. Pour into a shallow dish and add the peaches, cut side down. Leave to marinate for an hour. Clean your grill, give the rack a good squirt of cooking spray, and cook the peaches, cut side down, over a medium heat for 2-3 minutes. Turn them over and baste the cut sides with a little of the fruity marinade. Cook for 10-15 minutes, taking care not to burn them. Be careful when removing them, they are slippery critters.


To serve:

When the peaches are tender, slide them carefully onto serving plates. Add the remaining fruit to the marinade, stir, and spoon over the peaches. Add a dollop of ice cream or whipped cream, if you have it. Prepare to be very impressed!

For that extra little something, a teaspoon of Calvados or Grand Marnier over each peach half wouldn’t hurt at all. 


On the side:

A decent Spanish sherry goes very well with this dish. You could also serve a Sauterne or similar dessert wine—often these are sold in half bottles.