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Recipe from Weber's Art of the Grill™ by Jamie Purviance

Grilled Peaches with Fresh Cherry Sauce

  • People

    Serves 4

  • Grilling Time

    8 to 10 min.

  • Prep Time

    15 min.

Serves 4
Grilling Time
8 to 10 min.
Prep Time
15 min.

the Ingredients

20151023095407 Row Desserts 3


  • 455 grams fresh dark cherries, pitted (about 455 grams pitted cherries)
  • 120 milliliters dry red wine
  • 1 tablespoon granulated sugar
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon kirsch (cherry liqueur)
  • 4 medium fresh peaches
  • 2 tablespoons unsalted butter
  • 2 tablespoons packed brown sugar
  • Vanilla ice cream
  • 4 rolled cookies
  • 4 fresh mint sprigs


  • 01 In a medium skillet over medium-high heat on the stove, combine the cherries, wine, granulated sugar, and balsamic vinegar. Bring to a boil and reduce the heat to medium-low. Simmer, stirring occasionally, until the fruit is tender, 6 to 8 minutes. Remove from the heat and let cool until tepid. Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the skillet. Stir in the kirsch and bring to a boil over medium-high heat. Reduce the heat to medium and boil, stirring often, until slightly reduced, about 2 minutes. Remove from the heat and allow to cool completely.
  • 02 Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 03 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 on the stove, melt the butter and brown sugar together. Coat the peaches with the butter mixture.
  • 04 Brush the cooking grates clean. Grill the peaches over direct medium heat, with the lid closed, until grill marks are clearly visible and the peaches are tender, 8 to 10 minutes, turning once. Remove from the grill and allow to cool slightly.
  • 05 To individual dessert bowls add two warm peach halves, a scoop of ice cream, some of the sauce, and a rolled cookie. Garnish each with a mint sprig. Serve immediately.

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