 | | Directions | 1. Gently toss raspberries with granulated sugar and 1 teaspoon of the vanilla in small bowl. Set aside until ready to serve. Mix butter, brown sugar, orange juice, ginger and remaining 1/2 teaspoon vanilla in large bowl. Add peach halves; toss gently to coat well.
2. Fold the edges of a sheet of heavy duty foil to form a shallow baking pan. Place on grill over medium heat. Arrange peaches, cut-side down, on foil. Cover with second sheet of foil. Grill peaches about 6 to 8 minutes or until browned and caramelized around edges, turning once.
3. To serve, place 2 peach halves on each dessert plate. Top each with 1/3 cup raspberries. Serve immediately. |
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Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4
|  | | Ingredients | | - | | 2 cups raspberries |
| - | | 1 tablespoon granulated sugar |
| - | | 1 1/2 teaspoons McCormick® Pure Vanilla Extract |
| - | | 3 tablespoons butter, melted |
| - | | 2 tablespoons brown sugar |
| - | | 1 tablespoon orange juice |
| - | | 1 teaspoon McCormick® Ginger, Ground |
| - | | 4 ripe peaches, halved and pitted |
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| | Nutrition (per serving) | Calories: 233 Calories
Fat: 9 Grams
Protein: 2 Grams
Cholesterol: 23 Milligrams
Carbohydrates: 36 Grams
Sodium: 68 Milligrams
Fiber: 7 Grams
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