Enjoy fresh peaches in this recipe with fresh cherry sauce \u00a0and a half cup of red wine.<\/p>\n
Cheers, Kathy<\/p>\n
Grilled Peaches with Fresh Cherry Sauce\u00a0<\/strong><\/p>\n Servings: 4<\/p>\n Ingredients<\/strong><\/p>\n For the sauce:<\/p>\n 1 lb dark Northwest cherries, pitted (about 1 cup) For the peaches: Directions<\/strong><\/p>\n To make the cherry sauce:<\/p>\n 1. In a saut\u00e9 pan over medium-high heat, combine the pitted cherries, sugar, red wine, and balsamic vinegar. For the peaches:<\/p>\n 1. Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. Provided by Northwest Cherry Growers<\/span><\/a><\/span><\/p>\n
\n1 T sugar
\n\u00bd c dry red wine
\n1 teaspoon balsamic vinegar
\n1 teaspoon kirsch (cherry liqueur)<\/p>\n
\n4 medium peaches
\n2 T unsalted butter
\n2 T brown sugar
\n1 c vanilla ice cream
\n4 cookies<\/p>\n
\n2. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes.
\n3. Transfer the mixture to a food processor and pur\u00e9e until completely smooth.
\n4. Return the mixture to the saut\u00e9 pan over medium-high heat.
\n5. Add the kirsch. Simmer until reduced to about 1\/4 cup, 1 to 2 minutes.<\/p>\n
\n2. In a small saucepan set over low heat, melt the butter and brown sugar together.
\n3. Coat the peaches with the butter mixture.
\n4. 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.
\n5. 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.<\/p>\n