Peaches with Fresh Raspberry Sauce Recipe | Grilling

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
Learn about Serious Eats' Editorial Process
Updated August 09, 2018

For all my love of raspberries, I rarely cook with them--their cost gets in the way. So it was a joy to see a huge sale sign above six remaining boxes of raspberries on a recent trip to the grocery store, marking the end of the short raspberry season when prices drop dramatically. I quickly bought all that were left on the shelf and started cooking with them at home.

Almost all of these went into an excellent raspberry sherbet. The leftovers got pureed into a syrup to top peaches, perhaps the greatest of grilled fruits. After one taste of the sauce, the bright flavor of the raspberries had me rushing to the grill to take care of the peaches, expediting this tasty union.

Peaches grilled and sauced, I thought I'd be in heaven, but was surprisingly left in purgatory. Something was sorely missing--and that was vanilla ice cream. With none on hand, I went for the next best thing: heavy cream whipped with sugar and vanilla to dollop on the peaches. Suddenly, all was right in the universe.

Recipe Details

Peaches with Fresh Raspberry Sauce Recipe | Grilling

Prep 30 mins
Cook 15 mins
Total 45 mins
Serves 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 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

Directions

  1. Purée the raspberries and water in a food processor until smooth. Strain raspberry purée 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.

More Serious Eats Recipes