Grilled Peaches with Blackberry Wine Sauce
This Blackberry Peach Galette is an easy summer dessert that is fresh, tart and sweet, all at the same time!
Servings 4 servings
For Grilled Peaches
- 2 peaches, freestone, do not use clingstone peaches
- 1 tbsp butter, melted or olive oil olive oil for vegan
- 2 scoops vanilla ice cream optional, use vegan for dairy free
- 1 sprig fresh basil leaves, or flowers, if you can find them for garnish optional, but tasty. Mint is also good!
For Blackberry Sauce
Add all ingredients to small saucepan. Bring to boil. Reduce heat, simmer for 15-20 minutes, until sauce is thick, stirring occasionally.
Heat grill to high. Brush cut side of peaches with melted butter.
Place on grill rack, skin side down. Close grill and grill for 4 or 5 minutes.
Flip peach halves to cut side. Grill 4 or 5 more minutes until you get nice brown grill lines.
Serve with warmed blackberry sauce, scoop of ice cream, and garnish with fresh basil.
Make sure you purchase freestone peaches. Cling stone will not split well and presentation will suffer.
It's best you use peaches that are not soft. They should be ripe, but still be a bit firm, or they will fall apart.
Basil or mint works well for garnish and added flavor and texture.
Calories: 170kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 52mg | Potassium: 266mg | Fiber: 3g | Sugar: 21g | Vitamin A: 550IU | Vitamin C: 12.9mg | Calcium: 57mg | Iron: 0.5mg