For her Manhattan-cocktail-inspired sundae, L’inizio’s Heather Fratangelo likes using local StilltheOne Distillery Two 9A Whiskey and Hudson Valley-based Crown Maple Syrup. Cherry-vanilla ice cream would also be excellent here. Serves 6
1 lb fresh cherries, halved, pitted, and stemmed
6 medium peaches, halved and pitted
3 Tbsp butter, melted
2 Tbsp granulated sugar
½ cup maple syrup
5 Tbsp bourbon
2 pints vanilla ice cream
Shortbread or other butter-based cookies for serving
Soak wooden skewers in water for 10 minutes. Heat grill to medium heat.
Thread cherries onto skewers. Brush cut side of peaches and cherry skewers with melted butter, and sprinkle with sugar. Place on hot grill and cook cherries for 3-4 minutes, peaches for 10-15 minutes, with the lid closed, until the fruit is tender with defined grill marks.
Whisk together maple syrup and bourbon and toss with warm cherries. To assemble sundae, place two warm peach halves in a bowl, and top with vanilla ice cream. Spoon cherry-maple-bourbon mixture over the top, drizzling sundaes with extra syrup, if desired. Serve with butter cookies.