Grilled Peaches with Raspberry Coulis

Name: Grilled Peaches with Raspberry Coulis
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 3 cups (405 g) fresh raspberries (see note); 3 tbsp sugar; 6 small ripe peaches, halved and pitted (see note); 4 scoops vanilla ice cream

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Preparation 15 min
Cooking 5 min
Servings 4

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 3 cups (405 g) fresh raspberries (see note)
- 3 tbsp sugar
- 6 small ripe peaches, halved and pitted (see note)
- 4 scoops vanilla ice cream

Preparation

- 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.
- Preheat the grill, setting the burners to high. Oil the grate.
- Grill the peach halves for 2 minutes on each side or until hot.
- 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.

Note from Ricardo

To prepare the coulis, fresh raspberries can be replaced with frozen, thawed raspberries.

The fresh peaches can also be replaced with 1 can (28 oz/796 ml) peach halves, drained. Because they are larger, serve only two canned peach halves per plate. The cooking time remains the same.

Personal Note

RICARDO Portion Scoop (45 ml)

19.99 $

This large scoop is perfect for evenly measuring out batter for muffins and cupcakes or ground meat for hamburger patties. It also great for scooping mashed potatoes or ice cream.

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