- 2 6 oz containers fresh raspberries
- ½ tsp lemon zest
- 8 ripe stone fruit peaches, nectarines, apricots, plums, halved and pitted
- cooking spray
Pureée one container of raspberries in a blender or food processor. Press through a sieve to remove seeds (you should have 1/3 cup puree left). Stir in lemon zest and set aside.
Coat a grill or grillpan with cooking spray and heat over medium-high heat. Coat cut side of stone fruit with cooking spray. Place fruit cut side down on grill and cook for 2 minutes or until grill marks form.
Flip and cook skin side for 1 minute, to heat fruit. Serve fruit arranged on a platter drizzled with raspberry sauce and garnished with fresh raspberries.