Grilled Peaches with Raspberry Wine Sauce
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Grilled Peaches with Raspberry Icewine Sauce
Grilled Peaches with Raspberry Wine Sauce
2 (6- oz.) container fresh raspberries
1/2 cup sweet wine
3 tbsp. sugar
1 cinnamon stick
3 Large ripe but firm peaches, halved and pitted
6 small scoops vanilla bean ice cream
6 mint leaves or sprigs

Prep: 15 minutes, Cook: 12 to 17 minutes, Serves: 6

Puree raspberries in a food processor or blender, then press through a fine mesh sieve to remove seeds. Place puree in a small saucepan with wine, sugar and cinnamon stick. Bring to a boil; reduce heat and simmer, uncovered, for 10 to 15 minutes until slightly thickened. Remove cinnamon stick and let cool. Just before serving, cook peaches on a very hot grill, cut side down, for 2 minutes to lightly char. Remove from heat and place on 6 dessert plates. Top each with a small scoop of ice cream and drizzle with raspberry sauce. Garnish with mint.