Adapted from Bon Appetit, August 2007
2 1/4 cups lightly packed fresh raspberries (about 13 ounces)
3 tablespoons water
3 tablespoons sugar
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter
1 1/2 tablespoons packed dark brown sugar
6 medium-size ripe but firm peaches, halved and pitted
Puree raspberries along with the water in a food processor until puree is smooth. If desired, strain puree through a fine-mesh strainer pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in sugar and lemon juice until blended. (Sauce may be made one day ahead and refrigerated.)
Prepare grill (medium heat). Melt butter with brown sugar in a small, heavy skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.
Yields 6 servings.
Per serving: 155 calories; 6g fat (4g saturated fat; 35 percent calories from fat); 26g carbohydrate; 16 mg cholesterol; 2 mg sodium; 1 g protein; 5 g fiber.