Grilled Peaches with Raspberry Sauce
Ingredients
- 2 large ripe firm peaches
- 200 g raspberries
- cover
- 1 st. l. in the Sahara Refinery
- 1 st. l. dark rum
- 4 mint leaves
- 2 tsp lemon juice
Cooking
Step 1
Cut the peaches lengthwise, remove the pits. Sprinkle slice with rum, sprinkle with cinnamon. Puree raspberries with sugar and lemon juice in a blender, strain through a fine sieve to remove seeds, and cool. Grill the peaches over medium charcoal, cut side down, for 2-3 minutes until grate marks appear. Turn over and bake until soft. Arrange peaches cut side up on plates, drizzle with raspberry sauce and garnish with mint leaves.