Grilled Peaches with Ice Cream and Homemade Raspberry Sauce


2 ¼ cups fresh raspberries
3 tablespoons water
3 tablespoons sugar
1 tablespoon fresh-squeezed lemon juice
3 tablespoons Kalona Supernatural unsalted butter
1 ½ tablespoons dark brown sugar
6 medium-sized ripe peaches, halved and pitted
Picket Fence Creamery Vanilla Ice Cream
Pistachio pieces (available in the Gateway Market bulk section)


1. Purée fresh raspberries and water in food processor until smooth.

2. Strain purée through a fine-mesh strainer into a container, pressing gently on solids to yield as much liquid as possible. Discard solids in strainer.

3. Stir in sugar and fresh lemon juice. Cover and refrigerate.

4. Prepare your grill by heating to medium.

5. Melt butter and brown sugar in a skillet or saucepan. When the mixture melted, remove from heat and brush peaches until they're entirely covered.

6. Place peaches on the grill, flat side down. Grill until tender — about 8 minutes.

7. Serve warm with a scoop of Picket Fence Creamery. Top entire dish with homemade raspberry sauce and pistachio pieces.