Here's a great summertime recipe from Cat Cora that calls for Zinfandel-glazed peaches on the grill. Now that sounds like summertime! Her recipe suggests cheese on top of the peaches, which sounds quite nice, but I substituted ice cream in this version instead, because ice cream on top of grilled peaches is just too good to pass up. And with delicious fresh peaches in season throughout the summer in California, this is an easy dessert recipe to try at your next backyard get together that looks and tastes delicious.
1 cup Zinfandel wine
1/2 tablespoon brown sugar
8 ripe firm, but not overly soft, halved peaches
2 tablespooons extra-virgin olive oil, for brushing and drizzling
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Vanilla Ice Cream
Turn on grill to high heat.In a small, heavy bottom sauce pot, pour in the Zinfandel and brown sugar and stir in well. Bring to a boil, then turn the heat down to medium and simmer the wine slowly until reduced to a glaze, about 20 to 25 minutes.Brush the peach halves with olive oil and sprinkle with salt and pepper. Place on a hot grill, 1 minute on each side, to lightly mark the peaches. When warm, pull from the grill and place on a warm plate. Brush the peaches with the glaze and place on a serving plate. Add a scoop of your favorite vanilla ice cream. Lightly drizzle some of the remaining glaze over the fruit and ice cream. Serve immediately.
If you're feeling extra indulgent, drizzle some Collier Falls Chocolate Zinfandel Sauce on top to take this dessert to the next level! You can pick up a bottle here.