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Categories:
fresh raspberries lemon juice nectar lemon zest fresh mint peaches vegetable oil sugar ground cinnamon freshly ground black pepper tomato pecan
Viewed: 36 - Published at: 7 years agoIngredients
- 1 pt. fresh raspberries, divided
- 2 Tbs. lemon juice
- 1 1/2 Tbs. agave nectar
- 1 Tbs. grated lemon zest
- 1 Tbs. chopped fresh mint, plus more for garnish
- 8 firm, ripe peaches, halved and pitted
- 4 tsp. vegetable oil, plus more for grill or grill pan
- 1 Tbs. sugar
- 1/4 tsp. ground cinnamon
- 1 pinch freshly ground black pepper
- 2 small or 1 large heirloom tomato, cut into wedges (2 cups)
- 23 cup toasted pecan halves (2 oz.)
Method
- Mash 1 cup raspberries with fork in bowl.
- Stir in lemon juice, agave nectar, lemon zest, and mint.
- Set aside.
- Brush cut sides of peaches with oil.
- Combine sugar, cinnamon, and pepper in bowl; sprinkle cut side of peaches with sugar mixture.
- Set aside.
- Preheat grill or grill pan to medium-high heat.
- Lightly grease grill plates.
- Place peaches cut side down on grill or grill pan.
- Grill 3 to 5 minutes, or until grill marks appear and peaches are tender.
- Divide peaches, tomato wedges, and remaining 1 cup raspberries among serving plates.
- Serve topped with raspberry sauce, pecans, and chopped mint.
