Makes 4 servings
2 peaches
1 tablespoon walnut or hazelnut oil
1 tablespoon balsamic vinegar
Raspberry Sauce:
1 pint fresh raspberries
1/4 cup confectioner’s sugar
1/4 cup rum, Frangelica, or Amaretto
Grilled Peaches:
Prepare the grill. Halve the peaches, rub the outside with oil and rub the inside with balsamic vinegar. Put the peaches, skin side down on the grill grate. Cook for five minutes, turn and cook for five more minutes. Serve with raspberry sauce.
Raspberry Sauce:
In a saucepan over medium heat mix the raspberries, sugar and liqueur, thoroughly blending all ingredients. When this is blended, remove from heat. If you want, you can push the sauce through a sieve to strain the seeds.