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

Grilled Peaches with Fresh Cherry Sauce

  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    8 to 10 min.

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

the Ingredients

20151023095407 Row Desserts 3


  • 455 grams fresh dark cherries, pitted (about 450 grams of pitted cherries)
  • 120 milliliters dry red wine
  • granulated sugar
  • balsamic vinegar
  • kirsch (cherry liqueur)
  • medium fresh peaches
  • unsalted butter
  • packed brown sugar
  • Vanilla ice cream
  • rolled cookies
  • 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°C 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.