Grilled Peaches with Fresh Cherry Sauce

Northwest Cherry Growers
  • 4 servings

Ingredients

  • Sauce

    • 1 lb
      500 g fresh dark sweet Northwest Cherries, pitted, about 1 cup (250 mL)
    • 1 tbsp
      (15 mL) sugar
    • ½ cup
      (125 mL) dry red wine
    • 1 tsp
      (5 mL) balsamic vinegar
    • 1 tsp
      (5 mL) kirsch (cherry liqueur)
  • Peaches

    • 4
      medium peaches
    • 2 tbsp
      (30 mL) unsalted butter
    • 2 tbsp
      (30 mL) brown sugar
    • 1 cup
      (250 mL) vanilla ice cream
    • 4
      cookies

Instructions

  1. Sauce

    1. 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.
    2. 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.
  2. Peaches

    1. 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.
    2. 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.
    3. 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.