Grilled Peaches With Blackberry Sauce

3 tablespoons water
2¼ cups fresh blackberries – pack lightly
1 tablespoon fresh lemon juice
3 tablespoons butter (unsalted)
1½ tablespoons dark brown sugar – packed firm
3 tablespoons sugar
6 “firm” ripe peaches (pitted and halved)

Blackberry Sauce: Place the berries and water in a food processor or blender. Puree this mixture until smooth. Now, strain the sauce through a fine mesh strainer. The goal is to have as much liquid as possible, which requires compressing the solid berries and then removing any excess solids. Add the lemon juice and sugar before fully stirring. Cover the sauce and place in the refrigerator.

Brown Sugar Coating: In a small skillet, melt the butter (over medium heat) and blend in the brown sugar. Take the skillet off the stove and thoroughly brush the peaches.

Grilling: When the grill temperature is right, cook the peaches for approximately 8 to 10 minutes or until tender. While cooking, the peaches should be turned every so often.

The peaches should be served with the sauce on top or on the side.

Diva Tip:

• The blackberry sauce may be made a day in advance, covered, and refrigerated.

• Whipped cream or vanilla ice cream/yogurt on the side perfects this dessert.