Who says vegans can’t have fun at a barbecue?
It isn’t all about the balsamic grilled portobellos.. although they are delicious.
Please don’t turn off your barbecue too early. Let me tell you that it should involve dessert, too.
At my latest barbecue gathering, I experimented with grilling fruit. No stranger to roasting fruit (remember the roasted strawberry balsamic dressing?), grilling them also brings out their natural sweetness.
With the first Ontario peaches rolling off the trees, I was excited to try these grilled peaches with a sweet raspberry sauce. Super simple. Mash some raspberries and mix with some lemon juice and a touch of sweetener. Let the peaches marinade for a bit, then grill. Top with more fresh raspberries and drizzle with the remainder of the sauce. Easy,
peasypeachy and so much more than the sum of its parts. Granted, local summer fruit is already pretty spectacular but this definitely brings it up a notch.
I was drawn to this recipe mainly because of the fresh fruit but when my Mom ate it, she said it was similar to Peach Melba. Not sure what Peach Melba was all about, I had to look it up. Named after Nellie Melba, an opera singer, the dessert was invented in 1892. An ice sculpture of a swan sat overtop vanilla ice cream and carried caramelized peaches and spun sugar. A later version in 1900 included a raspberry puree. I am not making any dessert to look like a swan, thank you very much! ;)
A typical peach melba recipe has one boil peaches in a sugar syrup to accentuate its sweetness. I say forget those 3.5 cups of white sugar and resort to grilling instead! Peaches already possess all the sweetness you need: you just have to gently coax it out of them. Next time, I definitely plan on eating this overtop some banana soft-serve ice cream!
This is my submission to Ricki and Amie’s Backyard Barbecue Event, to this week’s Wellness Weekend, to this month’s One Ingredient challenge for peaches, to this week’s Potluck Party, and to Cookbooks Sundays.
Grilled Peaches with a Sweet Raspberry Sauce (Grilled Peach Melba)
Adapted from Grilling Vegan Style
3 medium-sized peaches, halved and pitted (choose ripe but still firm peaches)
1/2 cup fresh raspberries, divided
1-2 tbsp fresh lemon juice (half a lemon) – or lime juice
1-2 tsp agave, or your choice of sweetener, to taste
1. In a shallow dish (I used a plastic sandwich container), mash half of the raspberries with the lemon juice and sweetener. Cover the peaches in the marinade. Place the peaches cut-side down in the juice and allow to marinade at room temperature at least 30 minutes.
2. Heat your BBQ grill to medium-high. Remove the peaches and reserve the marinade. Place the peaches on the grill, cut-side down and grill for 2 minutes. Flip and continue to grill for 6-8 minutes, or until tender, basting with some of the marinade.
3. Once ready, remove from grill and top with the remainder of the marinade and the rest of the fresh raspberries. This would be delicious served with banana soft-serve ice cream, too.