| | Directions | 1. Gently toss raspberries with granulated sugar and 1 teaspoon of the vanilla in small bowl. Set aside until ready to serve.
2. Mix butter, brown sugar, ginger and remaining 1/2 teaspoon vanilla in large bowl. Add peach halves; toss gently to coat well.
3. 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.
4. Grill 6 to 8 minutes or until browned and caramelized around edges, turning once. To serve, place 2 peach halves on each dessert plate. Top with ice cream and raspberry mixture. Serve immediately. |
|
|
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 |
| - | | 1/4 cup (1/2 stick) butter, melted |
| - | | 2 tablespoons brown sugar |
| - | | 1 teaspoon McCormick® Ginger, Ground |
| - | | 4 ripe peaches, halved and pitted |
| - | | 1 pint vanilla ice cream |
| |
| | Nutrition (per serving) | Calories: 405 Calories
Fat: 21 Grams
Protein: 5 Grams
Cholesterol: 55 Milligrams
Carbohydrates: 49 Grams
Sodium: 123 Milligrams
Fiber: 6 Grams
|
| |
