One of my favorite summer treats is grilled fruit. It’s so simple, but makes for the perfect light dessert for summer and grilled peaches might be my most favorite fruit to grill. I am kind of obsessed with the combination of peaches and raspberries and right now. You’ll probably see this as I continue to post raspberry and peach recipes the rest of this summer. Peaches are so perfect right now and I can’t stop buying them!
These grilled peaches are basted with butter and brown sugar that helps them grill up just perfectly. When you added a dollop of the vanilla bean whipped cream and drizzle some of the raspberry coulis on top, this really makes for an elegant-looking dessert which makes it great to serve at a summer dinner party. Trust me when I say it will impress your guests! You gotta be fancy sometime! I adore the warm tenderness of the peaches paired with the cool vanilla whipped cream and the coulis.
- 1 cup raspberries
- 1/4 cup sugar
- 1/2 cup water
- 1 vanilla bean, split lengthwise
- 1 cup Cool Whip (or homemade whipped cream)
- 1/2 tsp. vanilla extract
- 2 medium-sized peaches, cut in half, pit removed
- 2 tbs. unsalted butter, melted
- 1 tbs. brown sugar
- non-stick spray
- Stir together the water and sugar in a small saucepan. Pour in the raspberries. Bring the mixture to a light boil. Continue to cook for about 5 minutes. Remove the pan from the heat.
- Pour the mixture into a blender with the top part of the lid removed to let the heat escape. Cover the hole with a towel and puree the mixture until smooth. If it seems to thick, you can add in some water to thin it out.
- Pour the mixture though a mesh sieve into a bowl, discard the solids and let the coulis cool.
- Place the whipped cream in a bowl. Scrape the seeds of the vanilla bean into the whipped cream and stir in the vanilla extract. Stir until the extract and seeds are well-combined (You don't have to use the entire bean if you don't want to).
- Stir together the brown sugar and melted butter.
- Heat a grill pan over medium heat. Spray the pan (or the grill) with non-stick spray.
- Brush the back side of each half of the peaches with some of the butter and brown sugar. Place on the grill, back side down. Grill for about 2 minutes. Brush the top cut-side of the peaches with more of the butter and brown sugar mixture. Flip and grill for another 3-4 minutes or until the peaches have nice grill marks and are fork tender.
- Divide the halves onto small dessert plates. Top with some of the vanilla bean whipped cream and drizzle the raspberry coulis on top or around the peaches. Serve.