Grilled Peaches with Balsamic Raspberries

Peaches and raspberries are a great combination and both are in season right now.Lightly grilling the peaches warms them up and brings out some natural sweetness. Amaretti cookies are gluten free and add a nice bit of crunch to this beautiful dessert.They can be found in the Italian section of many grocery stores.

  1. 1 pint fresh raspberries,
  2. 1/3 cup aged balsamic vinegar
  3. 3 tablespoons brown sugar
  4. 4 large ripe peaches
  5. 2 teaspoons butter, melted
  6. ½ cup crushed Amaretti cookies

Bring vinegar and sugar to a boil.Continue cooking until vinegar has reduced by half.Cool slightly.Add berries and let macerate while preparing peaches.Prepare grill.Cut peaches in half and remove pit.Brush cut side with butter.Place cut side down on hot grill and cook 3 minutes or until they begin to char.Remove from grill and place on serving platter or individual dishes.Top with the macerated berries.Sprinkle crushed cookies on top.Serve immediately.

Mary Beth George, MEd, RD/LD, LPC

 

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