- 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.
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.