Grilled Peaches With Fresh Raspberry Sauce

Top with scoops of vanilla ice cream and a couple of shortbread cookies if you like. recipe courtesy of bon appetit, august 2007.

Puree 2 1 / 4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth.

Strain raspberry puree through fine-mesh strainer , pressing on solids to release as much liquid as possible.

Discard solids in strainer.

Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended.

Prepare barbecue.

Melt butter with brown sugar in heavy small skillet over medium heat.

Remove skillet from heat.

Brush peach halves all over with melted butter mixture.

Grill until tender , about 8 minutes , turning occasionally.

Serve with sauce.

fresh raspberries, water, sugar, fresh lemon juice, unsalted butter, dark brown sugar, peaches