Grilled Peaches with Raspberry Sauce and Vanilla Whipped Cream
From the kitchen of Chez Tse

Serves 8

Raspberry Sauce

• 2 1/2 cups raspberries
• 1/4 cup packed brown sugar
• 1 medium lemon, juiced
• 1/4 cup water

Peaches

• 4 medium ripe but firm peaches, cut in half, pit removed
• Vegetable oil for grill

Whipped Cream

• 1/2 cup whipping cream
• 1 tablespoon powdered sugar
• 1/8 teaspoon vanilla
• 8 teaspoons chopped almonds

For sauce, place all ingredients in a small saucepan over medium heat. When sauce comes to a simmer, remove from heat. Puree sauce in a blender 30 seconds. Cool to room temperature.

Preheat grill for medium high heat. Brush grill lightly with paper towel dipping in vegetable oil. Grill peaches, cut side down until grill marks appear, about 1 to 2 minutes.

Whip cream with powdered sugar and vanilla until stiff peaks form. Spoon 2 tablespoons cream over each peach half, sprinkle nuts around and drizzle with tablespoon sauce.

Leftover sauce can be kept in the refrigerator.