Grilled Peaches With Raspberry Sauce and Lemon Cream

Ingredients

For the Raspberry Sauce

• 3 cups fresh raspberries, thawed or

  1 (12 ounce) bag frozen raspberries, thawed

• 1 tablespoon fresh lemon juice
• 3 tablespoons sugar

For the Lemon Cream

• 1 cup heavy cream, cold
• 1 tablespoon superfine sugar
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon zest

For the Peaches

• 6 large peaches, firm but ripe
• 6 tablespoons unsalted butter
• 1/4 cup light brown sugar

Directions

1. 1

   To make raspberry sauce: Puree the rapsberries in a food processor wtih 1/3 cup water. Strain through a fine-mesh sieve into a bowl, pressing on the pulp to extract the liquid. Add the lemon juice and sugar to taste. Stir until sugar dissolves and refrigerate until ready to serve.

2. 2

   To make the lemon cream: In a mixing bowl, mix together the cream and superfine sugar. Whip at high speed until soft peaks form. Add the lemon juice and lemon zest and continue whipping until stiff peaks form. Refrigerate until ready to serve.

3. 3

   To make the peaches: Halve and pit the peaches (you can leave the skins on if you like). Melt the butter over low heat and add the sugar and stir until dissolved. Remove from the heat. Brush the peach halves all over with the butter mixture. Grill over direct medium heat until browned in spots and warmed throughout, 8-10 minutes, turning every 2 or 3 minutes.

4. 4

   Serve the peaches warm with the raspberry sauce and lemon cream.