Grilled Peaches with Raspberry Coulis
Grilled Peaches with Raspberry Coulis
Ingredients
- 3 cups (405 g) fresh raspberries (see note)
- 3 tbsp sugar
- 6 small ripe peaches, halved and pitted (see note)
- 4 scoops vanilla ice cream
Instructions
- In a blender, purée 2 cups (270 g) of the raspberries with the sugar until smooth. Strain through a sieve set over a bowl. Compost the seeds. Set the raspberry coulis aside.
- Preheat the grill, setting the burners to high. Oil the grate.
- Grill the peach halves for 2 minutes on each side or until hot.
- Divide the raspberry coulis among four shallow bowls. Place three peach halves and a scoop of ice cream in each bowl. Top with the remaining fresh raspberries.
Grilled Peaches with Raspberry Coulis