2 cups fresh raspberries 1 tablespoon granulated sugar 1-1/2 teaspoons vanilla extract, divided 1/4 cup (1/2 stick) butter, melted 2 tablespoons brown sugar 1 teaspoon ground ginger 4 peaches, halved and pitted 1 pint vanilla ice cream

1. Preheat the grill to medium heat.
2. In a medium bowl, combine the raspberries, granulated sugar, and 1 teaspoon vanilla extract then toss gently until evenly coated; set aside.
3. In another bowl, combine the melted butter, brown sugar, ginger, and remaining 1/2 teaspoon vanilla extract; mix well. Add the peach halves; toss gently to coat well.
4. Fold up the edges of a piece of heavy-duty aluminum foil to form a shallow baking pan. Place on grill over medium heat. Arrange peaches, cut-side down, on foil, pouring remaining sauce on top. Grill peaches 6 to 8 minutes, or until brown and caramelized around the edges, turning once.
5. Serve peaches topped with vanilla ice cream and reserved berry mixture.