For the sauce:
1 pound dark Northwest cherries, pitted (about 1 cup)
1 tablespoon granulated sugar
1/2 cup dry red wine
1 teaspoon balsamic vinegar
1 teaspoon kirsch (cherry liqueur)
For the peaches:
4 medium peaches
2 tablespoons unsalted butter
2 tablespoons brown sugar, packed
1 cup vanilla ice cream
4 cookies (cigar cookies are shown in picture)
To Make the Cherry Sauce: In a sauté pan over medium to 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 to 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
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.
Makes 4 servings.
Recipe and photograph provided courtesy
of Washington State Fruit Commission.
