[Eating Well, July/August 1998]
GRILLED PEACHES WITH BLACKBERRY SAUCE
8 large ripe peaches
3 tablespoons fresh lemon juice
Blackberry Sauce (recipe follows)
Prepare a grill [I find medium heat is best –JB]. Lightly oil grill rack.
Peel, halve and pit peaches. Place in a large bowl and toss with lemon juice. (The peaches will keep, covered, in the refrigerator for up to 1 hour.)
Place peaches cut-side down on the rack and grill until bottom are golden, 4 to 6 minutes. Turn and cook until peaches are heated through, 3 to 5 minutes more. Serve immediately, with Blackberry Sauce.
Makes 8 servings.
2 1/2 cups blackberries
1/2 cup water
1/4 cup water
In a medium saucepan, combine all ingredients. Bring to a boil over high heat, mashing berries with a wooden spoon. Reduce heat to low and simmer, stirring often, until berries are tender, about 5 minutes more.
Press berry mixture through a five sieve (or food mill fitted with a fine grate) into a bowl, scraping the bottom of the sieve or mill often. Discard seeds.
Return sauce to pan. Cook over medium heat, stirring, until thickened, 3 to 4 minutes. Let cool slightly. (The sauce will keep, covered, in the refrigerator for up to 2 days.) Serve warm.
Makes about 1 cup.