Grilled Peaches with Blackberry Sauce
Best served with the Nobska Cranberry Blush
8 large ripe peaches
2 Tbsp lemon juice
Blackberry Sauce (see below)
Prepare the grill. Oil the grilling rack. Peel, halve and pit peaches, Toss peaches through lemon juice.
Place peaches cut-side down on the rack until bottoms are golden, about 4 to 6 minutes. Turn and cook until peaches are heated through, 3 to 5 minutes more.
Serve the peaches cut side up, in a pool of blackberry sauce. Garnish with a dollop of strawberry sorbet, and a sprig of mint.
3 cups blackberries
1 1/2 cup sugar
1/2 cup water
Bring mixture to a boil, mashing berries with a wooden spoon. Then reduce heat to low and simmer for about five minutes, stirring frequently, until berries are tender.
Press berry mixture through a fine sieve into abowl and discard seeds. Return sauce to pan. Cook over medium heat, stirring until thickened 3 to 4 minutes. Let cool slightly. Serve warm. Serves 8.
|Cape Cod Winery Review|
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