It’s still summer so if you are grilling, here is a recipe for Grilled Peaches that uses red wine. Enjoy!
Cheers, Kathy
Grilled Peaches with Fresh Cherry Sauce
Yield: 4 servings
Ingredients
For the sauce:
1 lb dark Northwest cherries, pitted (about 1 cup)
1 T sugar
1/2 c dry red wine
1 t balsamic vinegar
1 t kirsch (cherry liqueur)
For the peaches:
4 medium peaches
2 T unsalted butter
2 T brown sugar
1 c vanilla ice cream
4 cookies
Directions
For the sauce:
- To make the cherry sauce: In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine, and balsamic vinegar.
- Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes.
- Transfer the mixture to a food processor and purée until completely smooth.
- Return the mixture to the sauté pan over medium-high heat.
- Add the kirsch.
- Simmer until reduced to about 1/4 cup, 1 to 2 minutes.
For the peaches:
- 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, melt the butter and brown sugar together.
- Coat the peaches with the butter mixture.
- Grill the peaches over direct medium heat until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes, turning once halfway through grilling time.
- While the peaches are still warm, layer each serving glass with 2 peach halves, 1 scoop ice cream, and 1 tablespoon cherry sauce.
- Tuck a cookie into each glass. Serve immediately.
Provided by Northwest Cherry Growers