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Ingredients
- 1 lb dark cherries pitted, (abt 1 c.)
- 1 Tbsp. sugar
- 1/2 c. dry red wine
- 1 tsp balsamic vinegar
- 1 tsp kirsch (cherry liqueur)
- 4 med peaches
- 2 Tbsp. unsalted butter
- 2 Tbsp. brown sugar
- 1 c. vanilla ice cream
- 4 x cookies
Directions
- To make the Cherry Sauce: In a saute/fry pan over medium-high heat, combine the pitted cherries, sugar, red wine, and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, till the fruit is soft, 6 to 8 min.
- Transfer the mix to a food processor and puree till completely smooth. Return the mix to the saute/fry pan over medium-high heat. Add in the kirsch. Simmer till reduced to about 1/4 c., 1 to 2 min.
- Cut the peaches in half and remove and throw away the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, heat the butter and brown sugar together. Coat the peaches with the butter mix.
- Grill the peaches over Direct Medium heat till grill marks are clearly visible and the peaches are soft, 10 to 12 min, turning once halfway through grilling time.
- While the peaches are still hot, layer each serving glass with 2 peach halves, 1 scoop ice cream, and 1 Tbsp. cherry sauce. Tuck a cookie into each glass. Serve immediately.
- This recipe yields 4 servings.
- Comments: In the late 1800s, famous French chef Auguste Escoffier created a dessert for Dame Nellie Melba, a celebrated Australian opera singer. Called peach Melba, the immediately popular recipe consisted of poached peaches, vanilla ice cream, and raspberry sauce. Here is a twist on which classic summertime dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 4 servings | |
| Calories 372 | |
| Calories from Fat 108 | 29% |
| Total Fat 12.13g | 15% |
| Saturated Fat 6.51g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 85mg | 4% |
| Potassium 643mg | 18% |
| Total Carbs 60.0g | 16% |
| Dietary Fiber 4.8g | 16% |
| Sugars 50.27g | 34% |
| Protein 4.32g | 7% |
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