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1
Heat grill to medium-high.
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For the sauce:
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In a cast iron skillet over the grill, combine the pitted cherries, sugar, red wine, and balsamic vinegar.
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4
Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes.
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5
Transfer the mixture to a food processor and puree until completely smooth.
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Return the mixture to the skillet over medium-high heat.
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Add the cherry liqueur and simmer until reduced to about 1/4 cup, 1 to 2 minutes.
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8
For the peaches:
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Cut the peaches in half and remove and discard the pits.
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10
Place the halves in a medium bowl.
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11
In a small saucepan set over low heat, melt the butter and brown sugar together.
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Coat the peaches with the butter mixture.
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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.
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14
While the peaches are still warm, layer each serving glass with 2 peach halves, 1 scoop of ice cream, and 1 tablespoon of cherry sauce.
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15
Tuck a couple of benne wafers into each glass and serve immediately.
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16
A viewer, who may not be a professional cook, provided this recipe.
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17
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
