Recipe Guide

Table Of Contents

01 In a medium skillet over medium-high heat on the stove, combine the

cherries, wine, granulated sugar, and balsamic vinegar. Bring to a boil

and reduce the heat to medium-low. Simmer, stirring occasionally, until

the fruit is tender, 6 to 8 minutes. Remove from the heat and let cool

until tepid. Transfer the mixture to a food processor and purée until

completely smooth. Return the mixture to the skillet. Stir in the kirsch

and bring to a boil over medium-high heat. Reduce the heat to medium

and boil, stirring often, until slightly reduced, about 2 minutes. Remove

from the heat and allow to cool completely.

02 Prepare the grill for direct cooking over medium heat (350° to 450°F).

03 Cut the peaches in half and remove and discard the pits. Place the halves

in a medium bowl. In a small saucepan set over low heat on the stove,

melt the butter and brown sugar together. Coat the peaches with the

butter mixture.

04 Brush the cooking grates clean. Grill the peaches over direct medium

heat, with the lid closed, until grill marks are clearly visible and the

peaches are tender, 8 to 10 minutes, turning once. Remove from the grill

and allow to cool slightly.

05 To individual dessert bowls add two warm peach halves, a scoop of ice

cream, some of the sauce, and a rolled cookie. Garnish each with a mint

sprig. Serve immediately.

INSTRUCTIONSINGREDIENTS

SAUCE

1 pound fresh dark cherries, pitted

(about 2½ cups pitted cherries)

½ cup dry red wine

1 tablespoon granulated sugar

1 teaspoon balsamic vinegar

1 teaspoon kirsch (cherry liqueur)

4 medium fresh peaches

2 tablespoons unsalted butter

2 tablespoons packed brown sugar

Vanilla ice cream

4 rolled cookies

4 fresh mint sprigs

Grilled Peaches

with Fresh Cherry Sauce

PEOPLE: SERVES 4

GRILLING TIME: 8 TO 10 MINS

PREP TIME: 15 MINS