Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: 6 servings
6 medium peaches, halved and pits removed
3 tablespoons unsalted butter
1 tablespoon dark brown sugar
Vanilla ice cream
Raspberry sauce, recipe to follow
Preheat grill. Melt butter and brown sugar in small saucepan over low heat. Add cinnamon and remove from heat. Brush cut sides of peaches and place on upper rack of grill. Grill the peaches for 4 minutes and turn. Cook for another 4 minutes. Remove from grill and allow to cool for 5 minutes. Scoop ice cream into a bowl. Top with warm peaches and raspberry sauce.
2 cups frozen raspberries
tsp lemon juice
Place water and sugar in a small saucepan and bring to a simmer. Cook stirring until the sugar is dissolved. Add the raspberries. Cook over medium heat for one minute. Strain mixture into a medium bowl using a fine sieve. Using a spoon mash the berries and push the puree through the sieve. Stir lemon juice into the raspberry sauce. Cool sauce and refrigerate.