Grilled Peaches with Raspberry Sorbet

Today I will share with you a Dana Moos recipe from her book, The Art of Breakfast.  We made Grilled Peaches with Raspberry Sorbet.




The Art of Breakfast, by Dana Moos. 



We started by collecting the ingredients.  The raspberries are used to make a delicious raspberry sorbet and to make a coulis for decorating the plate.




One of the first things to do is to make a simple syrup which Dana includes as one of the recipes in the book.  This must cool completely before being combined with the raspberries, so get this done first.



This is the coulis for the plate.  It is a simple recipe that includes frozen raspberries which have thawed, fresh lemon juice and powdered sugar.  After blending, it will need to run through a fine mesh sieve to remove the small seeds before use.



Here are the peaches, halved and pitted and ready for the grill.  A drizzle of walnut oil and a dusting of granulated sugar is all that is needed.  A slight drizzle of the ginger balsamic vinegar is used after they have been grilled.  The recipe calls for peach flavored balsamic vinegar but I used ginger flavored.  Either will do depending on your taste.  I like ginger, so that was a nice touch for me.



A full plate view just before hitting the grill.



Here they are on the George Foreman grill.  Dana recommends grilling for 10 minutes.  That worked perfectly.



A very nice looking plate of grilled peaches.



And the end result, plated and ready to be enjoyed!


The raspberry sorbet is a combination of thawed raspberries, with the juice, and a cup of the simple syrup that we made at the very beginning and fresh lemon juice and then placed in the freezer.  Just before serving you should remove the sorbet so that it can soften a bit which makes it easier to scoop.

This was fun to make and delicious.  Stay tuned for more recipes from this book.