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Grilled Peaches with Raspberry Butter & Cookie Crumbs

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Serves four to eight.

  • To learn more, read:
    Fire Up Fruit
  • by from Fine Cooking
    Issue 94

This dessert is reminiscent of Peach Melba. The peaches can also be served without the ice cream, but keep the cookie crumbles—they provide a welcome crunch to the otherwise soft dish.

  • Vegetable oil for the grill
  • 2 Tbs. unsalted butter, softened
  • 2 Tbs. seedless raspberry jam
  • 1 Tbs. Chambord
  • 1 Tbs. light brown sugar
  • 1/8 tsp. sea or kosher salt
  • 4 ripe white peaches
  • About 2 tsp. untoasted walnut or hazelnut oil
  • 4 to 8 scoops of best-quality vanilla ice cream
  • 1/2 cup crushed almond biscotti or amaretti cookies

Prepare a medium charcoal or gas grill fire. Brush the grill grate clean.

In a small bowl, whisk the butter, jam, Chambord, sugar, and salt until well combined. Halve and pit the peaches. If the pit leaves a very shallow well, scoop out a little more flesh with a melon baller or a measuring spoon. Brush the cut sides of the peaches lightly with the oil.

Grill the peaches cut side down (covered on a gas grill) until nicely grill-marked, 3 to 4 minutes. Flip the peaches and spoon the raspberry butter into the pit well of each peach half (you may or may not need to use all the butter). Cover and grill until the butter is melted and the peaches are soft and cooked through, 2 to 3 minutes more. Serve warm or at room temperature with a scoop of vanilla ice cream topped with the biscotti or amaretti crumbles.

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