Grilled Peaches with Blackberry Sauce

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These Grilled Peaches with Blackberry Sauce is an easy summer dessert that is fresh, tart and sweet, all at the same time. Perfect for summer entertaining!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 170kcal

Author Beth Neels

Cost $2

Equipment

Ingredients

For blackberry sauce

1 cup blackberries
2 tbsp red wine, dry
1 tbsp water
2 tbsp turbinado sugar, can sub white sugar
1/2 tsp lemon zest
1 pinch ground cinnamon
2 pinches cardamom

For Grilled Peaches

2 peaches, freestone, do not use clingstone peaches
1 tbsp butter, melted or olive oil olive oil for vegan
2 scoops vanilla ice cream optional, use vegan for dairy free
1 sprig fresh basil leaves, or flowers, if you can find them for garnish optional, but tasty. Mint is also good!

US Customary - Metric

Instructions

For Blackberry Sauce

Add all ingredients to small saucepan. Bring to boil. Reduce heat, simmer for 15-20 minutes, until sauce is thick, stirring occasionally. Can be made ahead.

For Peaches

Heat grill to high. Brush cut side of peaches with melted butter.
Place on grill rack, skin side down. Close grill and grill for 4 or 5 minutes.
Flip peach halves to cut side. Grill 4 or 5 more minutes until you get nice brown grill lines.
Serve with warmed blackberry sauce, scoop of ice cream, and garnish with fresh basil.

Video

Notes

Important to use a variety of peaches that is freestone. Clingstone peaches will not split well and your presentation will suffer.
Use ripe but firm peaches. You don't want the peaches too soft or they will fall apart.
Eliminate the wine if serving to kids or substitute lemon juice. The sauce is still good without it.
Make sure that your grill is very hot.
Basil or mint can be used for the garnish. It also really pairs well with the flavor profiles in this dessert.
Make sauce ahead if serving to company so that it only takes you a few minutes to make.

Nutrition