Grilled Peaches with Fresh Raspberry Sauce

Ingredients

• 1.5 tablespoons t brown sugar dark packed ()
• 1 tablespoon juice of lemon fresh
• 6 medium size peaches firm pitted ripe halved
• 3 tablespoons sugar 
• 3 tablespoons butter unsalted
• 3 tablespoons water 

Equipment

• food processor
• frying pan
• sieve
• grill

Directions

1. Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. DO AHEAD Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
2. Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat.
3. Remove skillet from heat.
4. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally.
5. Serve with sauce.
6. Per serving: 310 calories, 46g carbohydrates, 5g protein, 14g fat, 50mg cholesterol, 40mg sodium, 5g fiber
7. Other