Grilled Peaches with Berry Sauce Recipe

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Grilled Peaches with Berry Sauce Recipe
Grilled Peaches with Berry Sauce Recipe photo by Taste of Home
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Grilled Peaches with Berry Sauce Recipe

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3 1
Publisher Photo
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
Recommended: Summer Fruit Desserts
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Grill: 15 min.

Ingredients

  • 1/2 of 10-ounce package frozen raspberries in syrup, slightly thawed
  • 1-1/2 teaspoons lemon juice
  • 2 medium fresh peaches, peeled and halved
  • 5 teaspoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon butter or margarine

Directions

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 18 in. x 12 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 coals for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches. Yield: 4 servings.
Originally published as Grilled Peaches with Berry Sauce in Taste of Home June/July 1996, p31

Nutritional Facts

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

  • 1/2 of 10-ounce package frozen raspberries in syrup, slightly thawed
  • 1-1/2 teaspoons lemon juice
  • 2 medium fresh peaches, peeled and halved
  • 5 teaspoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon butter or margarine
  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 18 in. x 12 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 coals for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches. Yield: 4 servings.
Originally published as Grilled Peaches with Berry Sauce in Taste of Home June/July 1996, p31

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