GRILLED PEACH MELBA

2 large ripe peaches, halved and pitted
2 tbsp. melted butter
2 tbsp. light-brown sugar
1/2 pint raspberries
2 tbsp. sugar
1 pint vanilla ice cream

Heat grill to medium.

Prick peach skins with a fork.

Stir together butter and brown sugar and brush mixture over peach halves, coating entirely, then set aside.

Toss raspberries with sugar in medium bowl; let sit 5 minutes. Pass through a sieve into another bowl, pressing with a spoon to extract as much liquid as possible. Discard solids.

Grill peaches on both sides until fruit is tender, 5-10 minutes.

Serve warm, topped with scoop of ice cream and drizzled with raspberry sauce.

Makes 4 servings
Source: Everyday Food magazine