Esta es una exhibición prevé de cómo se va ver la receta de 'Grilled Peaches With Fresh Cherry Sauce' imprimido.

Receta Grilled Peaches With Fresh Cherry Sauce
by Global Cookbook

Grilled Peaches With Fresh Cherry Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. This recipe yields 4 servings.
  7. 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.