Ingredients

4 ripe, firm peaches, cut into halves and pits removed
1/4 cup granulated sugar
2 tablespoons lemon juice
4 cups store-bought vanilla ice cream
1 cup Raspberry Sauce (recipe follows)
8 Citrus Crisps (recipe follows)

Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
Toss the peaches with the sugar and lemon juice.
Grill the peaches over direct heat until tender in the middle and well marked, 3 to 4 minutes per side.
Serve the peaches over the vanilla ice cream, topped with the Raspberry Sauce, and garnished with the Citrus Crisps.
Makes 8 servings.
Nutrition information for 3-ounce serving of grilled peaches only: 60 cal., 1 g pro., 15 g carbo., 0 g fat, 0 mg sodium, 0 mg chol., 2 g fiber.

Raspberry Sauce

1 pound raspberries, fresh or frozen
1/2 cup granulated sugar, or more to taste
1 tablespoon lemon juice, or more to taste

Combine the raspberries, sugar and lemon juice in a saucepan over medium heat. Simmer, stirring, until the sugar has dissolved, about 10 minutes. Strain the sauce through a fine-mesh sieve. Add additional sugar and/or lemon juice to taste, if desired.
Serve immediately, or store in a covered container in the refrigerator for up to 7 days.
Makes 2 cups.
Nutrition information per 1.25-ounce serving: 40 cal., 0 g pro., 10 g carbo., 0 g fat, 0 mg sodium, 0 mg chol., 2 g fiber.

Citrus Crisps

1 cup softened unsalted butter
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups quick-cooking rolled oats
1 cup all-purpose flour, sifted
1/2 cup grated lemon zest

Directions

Preheat oven to 350 F. Line two baking sheets with parchment paper or silicone baking mats.

Cream together the butter, sugar, salt and vanilla extract by hand or using the paddle attachment of an electric mixer until very smooth and light, about 3 minutes.

Add the oats, flour and lemon zest, and mix on low speed until just combined, scraping down the bowl as necessary to blend evenly. Form the dough into 1 1/2-inch balls (about 1 tablespoon of dough per ball) and place in even rows about 2 inches apart on the prepared sheet pans. Flatten slightly with the palm of your hand.

Bake until the edges are light golden brown, about 12 to 15 minutes. Transfer to wire racks and let cool completely before serving or storing in airtight containers.

Makes 32 cookies.

Nutrition information per cookie: 90 cal., 1 g pro., 9 g carbo., 6g fat, 35 mg sodium, 15 mg chol., less than 1 g fiber.