Grilled Peaches with Raspberry Sauce and Lemon Cream

Ingredients

• 0.3 cup granulated sugar 
• 4 tablespoons granulated sugar 
• 1 cup heavy cream cold
• 1 tablespoon juice of lemon fresh
• 2 teaspoons lemon zest finely grated
• 6 large peaches 
• 3 cups raspberries fresh
• 1 tablespoon raspberry liqueur 
• 1 tablespoon caster sugar 
• 6 tablespoons butter unsalted

Equipment

• food processor
• frying pan
• whisk
• mixing bowl
• grill

Directions

1. To make the raspberry sauce: In a food processor puree the raspberries.
2. Add the lemon juice, raspberry liqueur, and sugar. Stir or whisk until sugar dissolves.
3. To make the lemon cream: In a mixing bowl mix together the cream and sugar. Whip at high speed until soft peaks form.
4. Add the lemon juice and grated lemon zest and continue whipping until stiff peaks form. Set aside in the refrigerator while you grill the peaches.
5. To make the peaches: Halve and pit the peaches, set aside. In a small pan over medium heat melt the butter, then add the sugar and stir until sugar is dissolved.
6. Remove from heat.
7. Brush the peach halves all over with the butter mixture. Grill over direct medium heat until browned in spots and warm throughout, 8 to 10 minutes. Turn every 2 or 3 minutes.
8. Serve peaches warm with the raspberry sauce and lemon cream.