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.
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.