Prep Time: 25 Minutes
Cooking Time: 15 Minutes, Cool 30 Minutes
DirectionsNote: Wash hands with soap and water.
1. In a 2-quart microwave-safe bowl, combine 2 cups raspberries, brown sugar and lemon juice. Microwave, uncovered, on HIGH for 4 minutes. Remove from microwave and stir. Continue to microwave for another 4 minutes. Remove from microwave and stir remaining raspberries into hot mixture until combined. Cool at room temperature, uncovered, for 30 minutes, sauce will thicken some as it cools. Cover and place in the refrigerator until ready to serve.
2. Oil grill grate and place on medium-high. Add peaches, cut side down, and grill for 4 minutes. Flip, drizzle with honey and sprinkle with cinnamon and grill for 3 minutes, remove from grill and let cool. Once cool, cut into bite-size pieces.
3. Place some of the raspberry mixture in the bottom of 6, 6-ounce glasses, top each with cup vanilla ice cream. Evenly divide remaining raspberry mixture and peaches between the glasses and serve.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving: Calories: 320 (Calories from Fat: 108)
Total Fat: 12g (Saturated Fat: 7g)
Total Carbohydrates: 52g
(Dietary Fiber: 5g