Recipe courtesy of Jason Keefe
Grilled SC Peaches with Fresh Michigan Cherry Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 288
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 41
- Dietary Fiber
- 3
- Sugar
- 32
- Protein
- 3
- Cholesterol
- 30
- Sodium
- 48
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
Ingredients
For the sauce:
1 pound Michigan cherries, pitted (about 1 cup)
1 tablespoon sugar
1/2 cup red wine
1 teaspoon balsamic vinegar
1 teaspoon cherry liqueur
For the peaches:
4 medium peaches
2 tablespoons unsalted butter
2 tablespoons brown sugar
1 cup vanilla ice cream, optional
4 benne wafers
Directions
- Heat grill to medium-high.
- In a cast iron skillet over the grill, 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 puree until completely smooth. Return the mixture to the skillet over medium-high heat. Add the cherry liqueur and 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 of ice cream, and 1 tablespoon of cherry sauce. Tuck a couple of benne wafers into each glass and serve immediately.