Instructions: To make the Cherry Sauce: In a saute 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 saute pan over medium-high heat. Add the kirsch. Simmer until reduced to about 1/4 cup, 1 to 2 minutes.

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 over Direct Medium heat until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes, turning once halfway through grilling time.

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.

This recipe yields 4 servings.

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 that classic summertime dish.

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