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1. Apple-Brined and Hickory-Smoked Turkey

2. Mixed Vegetable Grill with Roasted Garlic Marinade

3. Grilled Peaches with Fresh Cherry Sauce

Book Description

Ever grill a banana? Want to grill a peach, but not sure what to do next? You need Weber's Art of the Grill from those nice people at Weber who brought us the covered kettle charcoal grill and, now, a full array of gas-fired outdoor grills. It's not just about grilling hamburgers anymore, and this lush book is here to prove how wide a range of cooking opportunities exist under the cover of your grill.

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Weber's Art of the Grill: Recipes for Outdoor Living

Authors: Jamie Purviance

Date: March 1999

ISBN: 0811824195

Publisher: Chronicle Books

Hardcover

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In the late 1800s, famous French chef Auguste Escoffier created a dessert for Dam 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 that classic summertime dish.

Makes 4 servings

• Direct/Medium Heat

• For the sauce:

• 1 pound dark cherries, pitted (about 1 cup)

• 1 tablespoon sugar

• 1/2 cup dry red wine

• 1 teaspoon balsamic vinegar

• 1 teaspoon kirsch (cherry liqueur)

• For the peaches:

• 4 medium peaches

• 2 tablespoons unsalted butter

• 2 tablespoons brown sugar

• 1 cup vanilla ice cream

• 4 cookies

1. To make the cherry sauce: In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine, and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and puree until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the kirsch. Simmer until reduced to about 3/4 cup, 1 to 2 minutes.

2. 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, melt the butter and brown sugar together. Coat the peaches with the butter mixture. Grill the peaches directly over medium heat, turning once, until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes total.

3. While the peaches are still warm, layer each serving glass with 2 peach halves, 1 scoop ice cream, and 1 tablespoon cherry sauce. Tuck a cookie into each glass. Serve immediately.

More From This Book:

1. Apple-Brined and Hickory-Smoked Turkey

2. Mixed Vegetable Grill with Roasted Garlic Marinade

3. Grilled Peaches with Fresh Cherry Sauce

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