Ingredients
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Sauce
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1 lb500 g fresh dark sweet Northwest Cherries, pitted, about 1 cup (250 mL)
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1 tbsp(15 mL) sugar
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½ cup(125 mL) dry red wine
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1 tsp(5 mL) balsamic vinegar
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1 tsp(5 mL) kirsch (cherry liqueur)
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Peaches
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4medium peaches
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2 tbsp(30 mL) unsalted butter
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2 tbsp(30 mL) brown sugar
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1 cup(250 mL) vanilla ice cream
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4cookies
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Instructions
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Sauce
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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.
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Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add kirsch. Simmer until reduced to about ¼ cup (60 mL), 1 to 2 minutes.
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Peaches
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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.
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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.
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While the peaches are still warm, layer each serving glass with 2 peach halves, 1 small scoop of ice cream, and 1 tbsp (15 mL) cherry sauce. Tuck a cookie into each glass. Serve immediately.
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