Gently toss raspberries with granulated sugar and 1 teaspoon of the vanilla in medium bowl. Set aside until ready to serve.
Mix butter, brown sugar, ginger and remaining 1/2 teaspoon of the vanilla in large bowl. Add peach halves; toss gently to coat well.
Fold the edges of a piece of heavy duty foil to form a shallow baking pan. Place on grill over medium heat. Arrange peaches, cut-side down, on foil. Grill peaches about 6 to 8 minutes or until browned and caramelized around edges, turning once.
To serve, place 2 peach halves on each dessert plate. Top each with ice cream and raspberry mixture.
Makes 4 servings
Nutrition Information per 1 serving: Calories: 353 Sodium: 123 mg; Fat: 14 g Carbohydrates: 37 g; Cholesterol: 65 mg Fiber: 6 g; Protein: 4 g
Reprinted with permission from
McCormick and Company, Inc.