Grilled caramalized peaches, served with raspberry cream and vanilla ice cream

I was invited to a family bbq. They are always fun but I wanted to venture out of the Turkish kebab routine and challenge the guests with something a bit different. I had read on Serious Eats about a few ideas...They I saw the pictures of grilled peaches, something I had always wanted to make but never tried....They turned out to be amazing...I also ventured from the original recipe and spiced it up.

Raspberry whipped cream:

Using a mixer, mix

2 cups of heavy cream

2 cups of sugar

1 cup of fresh or frozen raspberries,

Place the mixture in the refrigerator while preparing the peaches

Peaches:

Prepare 6-8 peaches, halved

Melt 8 tbs butter and 6 tbsps brown sugar in a small sauce pan

Add in 2 tbsp red pepper flakes (optional)

Add a pinch of salt

Squeeze 1 lime into the mixture

Heat the grill

Brush the cut side of the peaches with the butter mixture and place cut side down on the grill

While on the grill, brush the skin side of the peaches

Grill for about 5 minutes, then brush the skin side again and flip the peaches

Grill for another 5 minutes with skin side down, occassionaly continuing to brush the peaches

Serve with the raspberry cream and vanialla ice cream on the side.

Two of my cats, enjoying the summer...

Pomegranate Sour Lamb Chops

This recipe combines the subtle sweetness of pomegranate with the acidity of red wine, and goes really well with salty seared meats. I tried it with lamb chops and tested it with three crowds, and it was a winner every time.

Heat 2 tbsps olive oil in a small sauce pan
Add 1/2 chopped onion and 2 minced cloves of garlic when the oil is hot
Add 1 1/2 cup dry red wine, bring to boil
Add 1 tbsp rosemary and 1 tbsp thyme (preferably fresh)
Simmer until wine is almost dry
Add 3 tbsps pomegranate syrup, bring to boil
Add 1/2 cup cream, stir continue cooking on medium heat until the sauce has a thick consistency.
Season with salt and pepper (I add some red pepper flakes to give it a lasting kick).

Sear lamb chops or any other meat to your liking. You can chop up the meat into bite sizes after it is cooked, and serve the meat on a plate with toothpicks and the sauce next to it, as tapas. Or you can plate the meat and pour some sauce on the side. Garnish with fresh rosemary.