Grilled Peaches with Raspberry Coulis

Instructions

1. 1

   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.

2. 2

   Preheat the grill, setting the burners to high. Oil the grate.

3. 3

   Grill the peach halves for 2 minutes on each side or until hot.

4. 4

   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.