Click on any ingredient to add it to your Shopping List

2 ½ pkgs fresh raspberries (about 13 ounces)
3 tablespoons water
2- 4 tablespoons sugar
3 tablespoons unsalted butter
2 tablespoons (packed) dark brown sugar
6 medium-size ripe but firm peaches, halved, pitted

Puree 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 sugar – how much depends on how sweet the raspberries are. I would start with 2 – taste it and add more if necessary. DO AHEAD Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.

Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally.

Top each peach with vanilla ice cream, pour over sauce and serve.

Serves 6

Nutrition information per serving, using chuck arm (1/6 of recipe): 380 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 85 mg cholesterol; 278 mg sodium; 21 g carbohydrate; 4.6 g fiber; 47 g protein; 8.8 mg niacin; 0.6 mg vitamin B6; 3.1 mcg vitamin B12; 4.6 mg iron; 59.8 mcg selenium; 11.1 mg zinc.

Nutrition information per serving, using chuck arm (1/8 of recipe): 285 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 64 mg cholesterol; 209 mg sodium; 16 g carbohydrate; 3 g fiber; 35 g protein; 6.6 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 3.5 mg iron; 44.9 mcg selenium; 8.4 mg zinc.