Grilled Peaches with Raspberry Sauce

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.

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

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