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Grilled Peaches with Berry Sauce

Total Time

Prep: 15 min. + chilling Grill: 15 min.


4 servings

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


  • 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


  1. 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

1 each: 126 calories, 1g fat (1g saturated fat), 3mg cholesterol, 13mg sodium, 30g carbohydrate (25g sugars, 4g fiber), 1g protein.

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