• 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 to 2 tablespoons sugar
• 2 teaspoons lemon juice
• 6 ripe but firm medium peaches, peeled and halved
• 6 slices angel food cake (1 inch thick)

Preparation

1. Reduce heat to medium-low, stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and flavors combine, about 5 minutes.
2. Remove from the heat and stir in lemon juice. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.
3. Preheat grill to medium. Oil the grill rack (see Tip, below).
4. Brush 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.
5. Brush 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.
6. Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.

Tips

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.)

Recipe Nutrition:

Per serving: 199 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 36 g carbohydrates; 3 g protein; 2 g fiber; 106 mg sodium; 322 mg potassium

Nutrition Bonus: Vitamin C (45% daily value).

2 1/2 Carbohydrate Servings

Exchanges: 1 fruit, 1 1/2 other carbohydrate

Contributed by: EatingWell.com