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The classic dessert, Peach Melba, gets a new twist when the peaches are first spiced with ginger then grilled. Photo credit: Katie Goodman from Good Life Eats.
2 cups raspberries
1 tablespoon granulated sugar
1 1/2 teaspoons McCormick® Pure Vanilla Extract
1/4 cup (1/2 stick) butter, melted
2 tablespoons brown sugar
1 teaspoon McCormick® Ginger, Ground
4 ripe peaches, halved and pitted
1 pint vanilla ice cream
Gently toss raspberries with granulated sugar and 1 teaspoon of the vanilla in small bowl. Set aside until ready to serve.
Mix butter, brown sugar, ginger and remaining 1/2 teaspoon vanilla in large bowl. Add peach halves; toss gently to coat well.
Fold the edges of a sheet of heavy duty foil to form a shallow baking pan. Place on grill over medium heat. Arrange peaches, cut-side down, on foil. Cover with second sheet of foil.
Grill 6 to 8 minutes or until browned and caramelized around edges, turning once. To serve, place 2 peach halves on each dessert plate. Top with ice cream and raspberry mixture. Serve immediately.
(Amount per serving)