Ingredients Jump to Instructions ↓

  1. 3/4 cup sugar, plus

  2. 1 tablespoon

  3. 3/4 cup water

  4. 2 tablespoons freshly squeezed lemon juice, divided

  5. 1 vanilla bean, scraped

  6. 4 medium peaches, peeled, pitted, and cut in half

  7. 8 ounces frozen raspberries, thawed

  8. Vanilla ice cream, for serving

Instructions Jump to Ingredients ↑

  1. Preheat a grill to medium-high heat.

  2. Place 3/4 cup sugar, water, 1 tablespoon of the lemon juice, and the seeds from the vanilla bean into a small saucepan and set over high heat. Bring the mixture to a boil and boil for 1 to 2 minutes. Remove from the heat. Add the peaches; spooning the sauce over them. Set aside.

  3. Place the raspberries, the remaining 1 tablespoon of lemon juice, and 1 tablespoon sugar into the bowl of a food processor and puree. Pass the mixture through a fine mesh sieve into a small bowl. Cover and set in the refrigerator.

  4. Once the grill is hot, place the peaches over direct heat and grill on each side for 3 to 4 minutes or until they are tender. Remove from the heat to a container with the syrup and cover with aluminum foil for 5 minutes.

  5. To serve, place the ice cream into 4 bowls and top each bowl with 2 peach halves. Drizzle each bowl with the raspberry sauce and serve immediately.


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