Tuesday, October 9, 2012

Who is going to get grilling? Giveaway Winner!

Once again, thanks to all of you comment posters for making this so fun and interesting.

When you think of grilling, savory goodies usually come to mind: the heavenly smell of BBQ sauce as the flame licks it, the beautiful grill marks on the perfect veggie burger and grilled fresh veggies. Mmmm. Grilling fruit has never really been a "thing" for me. This book has changed my perspective. If you haven't taken a crack at grilling fruit, I highly recommend the easy and very tasty Grilled Peaches with Raspberry Sauce (pg.180) from Grilling Vegan Style. This simple recipe elevates peaches to a company-worthy dessert with very little effort.

Grilled Peaches with Raspberry Sauce

Instead of reading some lengthy headnote where the author uses clever verbiage and the quirky turn of a phrase to express how with a little attention peaches shin on the grill of just how out-of-this-world, off-the-hook, sinfully palatable this easy and amaaaaaaazing dessert with a home made raspberry sauce is, simply reread the recipe title, study it, absorb it, and devour it. After all: those five words up there say it all: YUM!

2 tablespoons sugar
1 tablespoon molasses
2 tablespoons freshly squeezed lime or lemon juice
1 cup fresh raspberries
5 medium unpeeled fresh peaches, halved and pitted
Nonstick vegetable oil spray for the grill

In a shallow dish, combine the sugar, molasses, and lime juice, mixing well. Add half of the raspberries and mash. Add the peach halves, turning to coat. Marinate at room temperature, cut side down, for 30-60 minutes.

Coat the grill reach with the vegetable oil spray and heat the grill to medium-hot. Place the peaches on the grill, cut side down. Reserve the marinade.

Turn the peaches after 2 minutes, then cook for another 6 to 8 minutes, or until tender, basting once with half of the reserved marinade. Then remove them from the grill.

Stir the remaining raspberries into the remaining marinade and spoon over the peaches.

Serve warm.

Yield: 5 servings, 2 peach halves per person.

From the book Grilling Vegan Style by John Schlimm.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2012. www.dacapopresscookbooks.com

Thanks for sharing some of your grilling experiences. I loved reading through them! The winner of Grilling Vegan Style is commenter #7 Joy Clendening!!! 

Her boyfriend introduced her to grilled pineapple, which kind of fits in to today's post. Joy, please make sure to contact me with your shipping information at vegintraing at g mail dot com. Congratulations!!


  1. I have to ditto what you say YUM! I haven't grilled much fruit but the little I have has always been good.

  2. I'm super excited, thanks for having this giveaway. I just sent you an email.

  3. Hah I love your little recipe headnote. It's too rare when I get to see such lovely words as "verbiage" in a sentence nowadays. You've succeeded in your goal of making me want to grill peaches!

  4. Congrats to Joy!
    Thank you so much for this recipe! The store didn't have peaches, but I got my favorite almond milk ice cream and raspberries and I've gotta try this sauce on the ice cream! I might need to make some cake this week too, to drizzle it on. Cheers!