Chef Ken’s Grilled Peaches With Raspberry Sauce

This recipe is simple, but so delicious! We recommend using maple pellets for the best flavor.


  • 1 lb. fresh raspberries, reserve 1 C
  • 1 can whole cranberry sauce
  • Fresh peaches


  1. For the sauce, add the raspberries to a saucepan while reserving 1 C for your topping. Mix the cranberry sauce into the raspberries.
  2. Simmer on low heat, stirring until you have a thick sauce.
  3. Meanwhile, cut peaches in half and pit them. Place flesh side down on a hot grill (400 degrees F) for about 5 minutes or so. The time will vary due to the size of your peaches. Then, turn them over and fill the pit hole with your reserved raspberries.
  4. Cook until the raspberries are soft - then you are ready to eat!

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