Grilled Freestone Peaches with Raspberry Sauce and Pistachios

You only have a short ‘window’ after Christmas to do this because, not only do you have to use fresh peaches, they have to be freestones; they’re the ones where the fruit just pulls away from the stone. If you don’t know why you have to use freestones, try cutting a regular peach in half and removing the stone

Serves:

4
Prep Time:

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Marinating Time:

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Cooking Time:

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Primary Ingredient:

Fruit
Type of Meal:

Dessert

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Ingredients

4	Whole	Peach	Peeled and halved.
4	Whole	Peach	Peeled and halved.
1/2	Tsp	Nutmeg
2	Tbsp	Canola Oil
2/3	Cup(s)	Pistachio Nuts	Peeled and lightly crushed.
200	Gm	Raspberries	Frozen are fine. For the sauce.
2	Tbsp	Caster Sugar	For the sauce.
1	Tsp	Lemon Juice	For the sauce.
2	Tbsp	Water	For the sauce.

Directions

To make the sauce, place all ingredients in a food processor or blender and process to a sauce consistency.

Brush the peaches with the oil and sprinkle a pinch of the nutmeg over the inside of the peaches.

Place the peaches on a very hot char grill for anout a minute and a half each side, cut side down first.

Place two peach halves on each plate and spoon over raspberry sauce. Top with crushed pistachios.