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8 large ripe peaches
Prepare a grill. Lightly oil grill rack.
Peel, halve and pit peaches. Place in large bowl and toss with lemon juice Place peaches cut side down on rack and grill until bottoms are golden (4-6 minutes) turn and cook until peaches are heated through, 3-5 minutes more. Serve immediately with Blackberry Sauce. (I usually bake the peach halves, it is less "patchka". I also add fruit sorbet before adding the blackberry sauce.)
In medium saucepan, combine berries, sugar and water and optional cinnamon/nutmeg. Bring to boil over high heat, mashing berries with wooden spoon. Reduce heat to low and simmer, stirring often, until berries are tender, about 5 minutes more. Press berry mixture through a fine sieve (or food mill fitted with fine grate) into a bowl, scrapping the bottom of the sieve or mill often. Discard seeds.
Return sauce to pan. Cook over medium heat, stirring, until thickened, 3-4 minutes. Let cool slightly. (Sauce will keep, covered, in the refrigerator for up to 2 days).
Serve warm. The sorbet with sauce would also be good in individual meringues.
Posted by Marilyn Jacobs
Nutritional Info Per Serving: N/A
3 tbsp. fresh lemon juice
2-1/2 cups blackberries
1/2 cup sugar
1/4 cup water
pinch cinnamon and/or nutmeg (my addition)