Peach and Raspberry Summer Sundaes
It’s been a pretty hot summer, even way up here in the Pacific Northwest. Okay, today it’s only 71 and sunny, but one day it got to 90! My heat complaints are laughable (and maybe a bit enraging?) to my family who has been trying to keep their cool in the muggy sauna that is the Florida gulf coast. Actually, it’s so unbearable there, that they are all coming out here on Friday! But they won’t be staying here for long. We will be leaving for a cruise to Alaska (so, I won’t be around for a couple weeks)! Yes, it’s been so hot, that my family is going on an arctic vacation, haha. I’m going to be tweeting trip updates, so be sure to follow along on Twitter, if you don’t already!
For those of you that want to beat the heat, without having to travel to some glacial wonderland, I have these summery sundaes to share with you! I’m a huge fan of grilling fruit (and particularly peaches) for a couple of reasons: 1) grilling the fruit brings out more of the natural sweetness, and 2) cooking the fruit outside on a grill means a cooler house!
Peaches and vanilla ice cream, is there anything better? Maybe peaches, vanilla ice cream, and raspberry š I love that the raspberries in the sauce, remain fresh and uncooked, as it adds a nice tartness to the dish that contrasts the warm, oozy, sweet, and soft peaches. Plus, the vibrant pinky-red is simply gorgeous.
The pistachios lend a satisfying crunch amidst the creaminess. If you wanted to get all fancy, you could use homemade vanilla ice cream, but I used store-bought for these, to make it easier. I garnished these with a palmier from Le Panier, because I stopped in for a baguette and couldn’t pass up the flaky, buttery cookies.
Ingredients
- 13 ounces fresh raspberries (about 2 1/4 cups)
- 3 tbsp water
- 3 tbsp granulated sugar
- 1 tbsp freshly-squeezed lemon juice
- 4-5 ripe-but-firm peaches, pitted and halved
- 3 tbsp dark brown sugar
- 3 tbsp unsalted butter
- 1/4-1/3 cup toasted and chopped pistachios
- vanilla ice cream
- cookie or palmier, to garnish (optional)
Instructions
- In a food processor, puree the raspberries with the water. Strain through a fine mesh strainer, pressing down to release as much juice from the solids as possible. Stir in the granulated sugar and lemon juice, until combined.
- Prepare your grill over medium heat.
- In a heavy skillet, on the grill, melt together the butter and brown sugar. Remove from heat
- Brush the peach halves all over with the melted butter mixture, and grill until tender, turning occasionally (about 8-10 minutes).
- Serve peaches over ice cream, topped with sauce, pistachios, and palmier or cookie, if using.
Notes
recipe adapted from here
This looks delicious! Love the idea of grilled peaches, yum…
Rachael replied: — July 21st, 2013 @ 10:34 pm
Thank you! Grilled stone fruits are so yummy!
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