Serves 4
4 medium-ripe yellow peaches
2 tablespoons granulated sugar
4 tablespoons walnut oil ( I use Fiore's Toasted Walnut Oil)
2 teaspoons white peach balsamic vinegar (also from Fiore, but you can use other white balsamic)
Raspberry Coulis (recipe to follow)
Raspberry Sorbet (recipe in cookbook)
fresh mint for garnish
Halve and pit the peaches. sprinkle the cut side with sugar, then drizzle the walnut oil. Grill on hot grill until you see some char, about 10 minutes. Remove from grill to a plate, drizzle with the balsamic and let rest for a few minutes.
To plate, drizzle Raspberry Coulis and then add two halves, one facing up, one down, and then add a bit of the natural juice and balsamic from the resting plate. Top one half with a scoop of Raspberry Sorbet (recipe will be in the cookbook but you can use store bought).
Raspberry Coulis
12 ounces frozen raspberries, partially thawed, reserving very little liquid
1/4 cup confectioner's sugar
1 teaspoon fresh lemon juice
Puree in blender for about 20 seconds. Push through fine mesh strainer or sieve and store in
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