Ingredients

For the raspberry sauce:

3 cups fresh raspberries or 1 bag (12 ounces) frozen raspberries, thawed
1 tablespoon fresh lemon juice
1 tablespoon tequila or raspberry liqueur (optional)
2 to 4 tablespoons granulated sugar

For the lemon cream:

1 cup heavy cream, cold
1 tablespoon superfine instant dissolving sugar
1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon zest

6 large peaches, firm but ripe
6 tablespoons unsalted butter
1/4 cup granulated sugar

Directions

To make the raspberry sauce: In a food processor purée the raspberries with 1/3 cup water. Strain through a fine-mesh sieve into a bowl, pressing on the pulp to extract the liquid. (A few seeds may pass through the sieve and remain in the sauce.) Add the lemon juice, tequila, and sugar to taste. (Fresh raspberries will likely need the full amount of sugar; sweetened frozen berries will require less.) Stir or whisk until the sugar dissolves. Refrigerate until ready to serve.

To make the lemon cream: In a mixing bowl mix together the cream and sugar. Whip at high speed until soft peaks form. Add the lemon juice and grated lemon zest and continue whipping at high speed until stiff peaks form. Set aside in the refrigerator while you prepare the peaches.

Halve and pit the peaches; set aside. In a small saucepan over low heat, melt the butter, then add the sugar and stir until the sugar is dissolved. Remove from the heat. Brush the peach halves all over with the butter mixture. Grill over Direct Medium heat until browned in spots and warm throughout, 8 to 10 minutes, turning every 2 or 3 minutes. Serve the peaches warm with the raspberry sauce and lemon cream.