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Barbecue recipe is peachy keen
Why grill a piece of fruit when you can simply slice it in half and serve it as is?
The answer is that grilling caramelizes the natural sugar of fruits, which makes them sweeter and more flavourful. It also sotens their texture and helps fruits to release more juices. Stone fruits, such as peaches, nectarines and plums, do particularly well on the grill.
They'll cook quickly, so a brisk, hot fire is best.
A little smoke and charing are good, but the natural sugars in the peaches are prone to burning, As soon as grill marks appears, turn them to finish cooking.
The following recipe has been adapted from the Culinary Instittue of America's Grilling cookbook (Lebhar-Friedman).
Grilled Peaches
4 ripe firm peaches, cut into halves and pitted
1/4 cup sugar
2 tbsp lemon juice
4 cups vanilla ice cream
1 cup Raspberry Sauce (recipe follows)
8 Citrus Crisps (recipe follows)
Toss peaches with sugar and lemon juice.
Grill peaches over direct heat until tender in the middle and well marked, three to four minutes per side.
Serve peaches over vanilla ice cream, topped with Raspberry Sauce and garnished with Citrus Crisp.

Raspberry Sauce
1 lb raspberries, fresh or frozen
1/2 cup sugar
1 tbsp lemon juice
In a saucepan over medium heat, combine raspberries, sugar and lemon juice.
Simmer, stirring until sugar has dissolved, about 10 minutes. Strain sauce through a finemesh sieve. Add additional sugar and /or lemon juice to taste.

Citrus Crisps
1 cup softened unsalted butter
1/2 cup sugar
1/2 tsp salt
1/2 tsp vanilla extract
1 - 1/2 cups quick-cooking rolled aots
1 cup all-purpose flour, sifted
1/2 cup grated lemon zest
Preheat oven to 175C. Line two baking sheets with parchment paper or silicone baking mats.
Cream together butter, sugar, salt and vanilla extract by hand or using paddle attachment of an electric mixer until very smooth and light.
Add oats, flour and lemon zest, and mix on low speed until just combined, scraping down side of bowl as necessary to blend evently,  Form dough into four-cm balls and place in even rows about five cm apart on prepared sheet pans.
Flatten slightly with the palm of your hand.
Bake until edges are light golden brown, 12 to 15 minutes.
Transfer to racks and let cool completly in air tight containers.
makes 32 cookies

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