- Special Pricing
Grilling luscious seasonal fruit is the perfect way to end an outdoor celebration. Here, peaches soften and caramelize over a moderate fire before melding with a fruity red-wine sauce and toasted slices of (store-bought) angel food cake.
Make Ahead Tip: Prepare sauce (Steps 1-2), cover and refrigerate for up to 1 day. Bring to room temperature before using.
- 1 cup fruity red wine, such as merlot or shiraz
- 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
- 6 slices angel food cake (1 inch thick)
- Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill).
Combine the wine and orange juice in a small heavy saucepan. Bring to a boil over high heat and cook until reduced to 1/2 cup, 15-20 minutes.
Reduce the heat to medium-low, stir in the triple sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and the flavors combine, about 5 minutes. Remove from the heat and stir in the lemon juice. Taste and stir in the remaining sugar if needed for a pleasantly sweet but not cloying sauce.
Preheat the grill to medium. Oil the grill rack (see Tip, below).
Brush the peaches lightly with 2 tablespoons of the wine sauce, reserving the rest. Transfer the peaches and cake slices to the grill. Grill the cake over indirect heat or the coolest part of the grill until lightly toasted, about 1 minute per side. Grill the peaches over direct heat until softened and browned in spots, 3-5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.
Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
199 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 106mg sodium; 36g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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