Grilled Peaches with Rasberry-Balsamic Sauce

The Christopher males are not known for their desserts, but I mentioned in last week's post that my dad made a very simple one that everybody loved. The sauce features two different kinds of summer fruit and works well as a topping for many different foods. Apparently my mom puts it on everything from bananas to cottage cheese.

 

Grilled Peaches with Rasberry-Balsamic Sauce

2 pints ripe fresh raspberries

2 Tbs balsamic vinegar

3-4 Tbs sugar depending on how sweet you like it

3 Fresh ripe peaches

2Tbs butter

2 Tbs brown sugar

Vanilla ice cream

 

1. Combine the sugar and balsamic vinegar in a saucepan and heat until sugar is fully dissolved.  

 

2. Slightly crush the raspberries and add them to the saucepan.  Cook on medium heat for 10 minutes while stirring routinely.  

 

3. Once it's done, you can serve as is or put the mixture through a sieve to remove the seeds for a smooth sauce.  The sauce can be kept refrigerated for 1-2 weeks.

 

4. Cut peaches in half and remove the pit. 

 

5. Combine brown sugar and butter in a pan and heat until sugar dissolved.  While the mixture is still hot, brush the peaches with the mixture on the flesh side.  

 

6. Put the peaches flesh side down on a hot grill. Grill until they are glazed and the peaches begin to soften.

 

7. Place a peach in a bowl, add a small scoop of vanilla ice cream and cover with your raspberry sauce.