Serves 4
Grilled Peaches With Fresh Cherry Sauce
- Prep Time 15 Minutes
- Cooking Time 8 To 10 Minutes
- Method Direct Heat
Ingredients
- Sauce
- 450G Dark Cherries, Pitted (About 1 Cup)
- 1 Tablespoon Granulated Sugar
- 1/2 Cup Dry Red Wine
- 1 Teaspoon Balsamic Vinegar
- 1 Teaspoon Kirsch (Cherry Liqueur)
- 4 Medium Peaches
- 2 Tablespoons Unsalted Butter2 Tablespoons Brown Sugar
- 1 Cup Vanilla Ice Cream
- 4 Cookies
Instructions
- 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.
- 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 (180°C To 230°C) Until Grill Marks Are Clearly Visible And The Peaches Are Soft, 8 To 10 Minutes, Turning Once. Keep The Lid Closed As Often As Possible During Grilling.
- While The Peaches Are Still Warm, Layer Each Serving Glass With 2 Peach Halves, 1 Scoop Of Ice Cream, And 1 Tablespoon Cherry Sauce. Tuck A Cookie Into Each Glass. Serve Immediately.
- Preparation Time: 15 Minutes
- Total Time: 8 To 10 Minutes
- Serves: 4
- Skill Level: Medium
- Cooking Method: Direct Heat
- Braai Temperature: 180°C-230°C
- Equipment: Precision Grill Tongs
What Do You Need? Recommened Tools
Precision Grill Tongs
R549.00
