Grilled Peaches with Fresh Raspberry Sauce
6 servings
20 minutes
Grilled peaches with fresh raspberry sauce are a true summer delight with exquisite flavor. Inspired by Turkish cuisine, this dessert combines the sweet juiciness of peaches with the refreshing tartness of raspberry sauce. A light caramel glaze enriched with brown sugar and butter gives the fruit an appetizing texture and a hint of caramel. Subtle notes of lemon enhance the berry's freshness, creating a perfect balance of flavors. This dessert not only pleases the palate but also looks elegant, turning any gathering into a refined treat. It is perfect as a conclusion to a summer dinner or as a light and healthy snack complemented by a scoop of vanilla ice cream or a sprig of fresh mint.
1
Wash the fresh raspberries, dry them, and place them in a food processor bowl, add three tablespoons of water, and blend into a puree. Then strain it through a fine sieve to remove all the seeds. Add regular white sugar and lemon juice, mix everything thoroughly — the sugar should dissolve completely for a smooth sauce.
- Raspberry: 400 g
- Sugar: 3 tablespoons
- Lemon juice: 1 tablespoon
2
Cut the peaches in half and remove the pits (leave the skins on).
- Peaches: 6 pieces
3
Preheat the grill. Melt butter in a saucepan over medium heat with brown sugar, then brush the resulting caramel over the peach halves.
- Butter: 60 g
- Brown sugar: 1.5 tablespoon
4
Grill the peaches for eight to ten minutes until soft, turning occasionally. Serve on a plate drizzled with raspberry sauce.
- Raspberry: 400 g
