We served these with vanilla ice-cream, and topped them with toasted almonds!
6 fresh freestone peaches
Juice of 2 limes
2 tbsp honey
Black Raspberry Sauce
2 cups black raspberries
1/3 cup white sugar
1 tbsp lemon juice
Immerse peaches in a large bowl of boiling water for 1 minute to loosen skins. Remove from water and peel. Cut in half and remove stones. In a small glass bowl, whisk together the juice of 2 limes and the honey. Pour over peaches and allow them to marinate for 1/2 hour.
Meanwhile, preheat barbecue on HIGH for 5 minutes and brush grids generously with vegetable oil. Reduce heat to MEDIUM. Be sure that the grills have been well cleaned.
Place peaches on grids and grill for 3 minutes, baste with remaining lime and honey mixture, turn and grill another 3 minutes.
Remove from heat, let cool slightly and serve on a scoop of vanilla ice cream, topped with 2 tbsp of raspberry sauce and 1 tsp of toasted almond slivers.
Black Raspberry Sauce: Combine berries, sugar and lemon juice in a medium saucepan and simmer over medium heat for 10-15 minutes, stirring constantly. Pour in a strainer and push the fruit through to release as much sauce as possible. Discard the pulp and seeds.