Topped with vanilla ice cream and raspberry sauce, this makes for a heavenly end to a barbecue.
4 ripe, firm peaches, peeled, pitted and cut in halves
1/4 cup sugar, plus 1 tbsp
2 tbsp lemon juice
1 lb. fresh or frozen raspberries, thawed
Vanilla ice cream, for serving
Step 1: Preheat a grill to medium-high heat. Clean the cooking grate.
Step 2: Place peaches, sugar and tbsp lemon juice in a small bowl and toss lightly until peaches are evenly coated with sugar. Set aside.
Step 3: Place the raspberries, remaining lemon juice and 1 tbsp sugar in a saucepan over medium heat and stir to combine. Simmer until the sugar has dissolved, about 8 minutes. Strain the mixture through a fine mesh sieve. Cover and refrigerate.
Step 4: Grill the peaches over direct heat for about 4 minutes on each side or until tender in the middle.
Step 5: To serve, place a scoop of vanilla ice cream in each bowl and top with a peach half. Drizzle with raspberry sauce and serve immediately.