Grilled Peaches With Fresh Raspberry Sauce

1. 1

   Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth.

2. 2

   Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer.

3. 3

   Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended.

4. 4

   (Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate).

5. 5

   Prepare barbecue (medium heat).

6. 6

   Melt butter with brown sugar in heavy small skillet over medium heat.

7. 7

   Remove skillet from heat.

8. 8

   Brush peach halves all over with melted butter mixture.

9. 9

   Grill until tender, about 8 minutes, turning occasionally.

10. 10

    Serve with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.