|
|
Recipes
| Restaurant/Operation |
Anthony’s Restaurants, Bellevue, Wash. |
| Menupart |
Desserts |
| Daypart |
Lunch, Dinner, Snacks |
| Yield: 8 servings |
| Salted butter, melted |
as needed |
| French vanilla ice cream |
½ gal. |
|
|
1. Purée raspberries and sugar in food processor; strain, transfer to bowl and chill.
2. Blanch peaches for 1 minute in boiling water; peel and cut in half, discarding pits.
3. Lightly brush insides of peach halves with melted butter. Place peaches on grill, buttered-sides down; grill for 2 to 3 minutes.
4. To serve, place scoop of ice cream in serving dish. Top with grilled peach; finish with raspberry sauce. |
|
|
|
|
