It’s July Fourth and the grill is roaring for all those burgers and hot dogs your crowd is hankering for. But there’s no need to step away from the flames for the meal’s sweet finish.
Grilled Peaches, Berries and Cream
Start to finish: 20 minutes; servings: 8
1 cup heavy cream
2 tablespoons packed brown sugar, divided
6 ounces vanilla Greek yogurt
4 peaches, halved and pitted
1 pint raspberries
2 tablespoons lime juice
Heat the grill to medium. In a large bowl, use an electric mixer to whip the cream and 1 tablespoon of the brown sugar until it holds medium peaks, about 2 to 4 minutes. Gently fold in the yogurt, then set aside.
Using a vegetable oil-soaked paper towel held with tongs, oil the grill grates. Grill the peaches, cut sides down, for 3 to 4 minutes, or until charred and tender. While the peaches grill, in a small bowl stir together the raspberries, lime juice and remaining 1 tablespoon of brown sugar. Arrange each peach half on a serving plate. Top each with a spoonful of the berries and a dollop of the yogurt cream.