GRILLED PEACH MELBAIngredients
In small heavy saucepan, mix together sugar, cornstarch and water until smooth. Add 1 cup of the raspberries. Bring to boil, stirring often and mashing raspberries with spoon, boil gently for about 1 minute or until thickened and shiny. Gently stir in remaining raspberries. (If using frozen raspberries, heat about 1 minute longer or until thawed.) Pour into bowl, let cool, then cover and chill. Peel peaches (dip in boiling water for about 30 seconds; rinse in cold water and slip off skins). Cut peaches in half and remove pits. Stir together orange juice, brown sugar and melted butter; brush all over peaches. On barbecue or in stove top grill pan over medium-high heat, grill peach halves, turning a few times and brushing with remaining orange mixture, until hot and lightly browned, about 4 minutes cut peaches into thick slices. Serve hot, topped with frozen yogurt and raspberry sauce. Alternatively, arrange in layers in dessert glasses. |