Grilled Peaches with Red Wine Sauce

Pairs Well With

Serves 6


1 cup fruity red wine, such as Sonoma Classico or

1 cup orange juice

2 tablespoons Triple Sec or other orange-flavored liqueur

2 tablespoons brandy

1-2 tablespoons sugar

2 teaspoons lemon juice

6 ripe but firm medium peaches, peeled and halved


Combine wine and orange juice in a small, heavy saucepan. Bring to a boil over high heat and cook until reduced to ½ cup, 15 to 20 minutes. Reduce heat to medium- low and stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and flavors combine, about 5 minutes. Remove from the heat and stir in lemon juice. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.

Preheat grill to medium. Oil the grill rack. Brush peaches lightly with 2 tablespoons of the wine sauce, reserving the rest. Transfer the peaches to the grill. Grill the peaches over direct heat until softened and browned in spots, 3 to 5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.

Arrange 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature. A scoop of French vanilla ice cream or a spritz of whipped cream will be the perfect addition.

Sourced from The Press Democrat, by Diane Peterson.