los angeles guest suites

 

pom couscous

pom steak

Sangria with Sparkling Wine and Stone Fruit

by Joseph Erdos
Print Email

summersangrisFor an excellent summer refresher, perfect for a picnic or party, how about trying this recipe for sangria? Using in-season stone fruit, this recipe is the perfect way to celebrate (or mourn) the end of summer. Feel free to use whichever fruit you choose, but it is especially nice with fresh, ripe stone fruit such as peaches, nectarines, and/or plums. Mangoes, pluots, or cherries would also make a nice addition. I happened to use a white peach, a white nectarine, and a white pluot.

For the spirit, a peach or plum brandy works especially well (try a plum Palinka from Hungary), but any other brandy works fine too. Many white wine sangria recipes call for the addition of sugar and soda, but there is no need if you use a sweet sparkling wine. Sweet sparkling wines such as Asti, semi-seco Cava, demi-sec Champagne, or Prosecco work the best.

The addition of peach nectar to the sangria is reminiscent of a Bellini, a cocktail of Prosecco and peach purée that was invented in the late 1930s at Harry's Bar in Venice, Italy. So, if like me you were unable to take a trip this summer, grab a glass of sangria and let your mind wander.

 

Sangria with Sparkling Wine and Stone Fruit

Tip: Prepare peach ice cubes ahead of time so that the sangria will not get diluted by regular ice cubes.

2 cups peach nectar
1 peach
1 nectarine
1 plum
1 cup brandy
1 750-ml bottle of sparkling wine
Peach nectar ice cubes (about 2 cups nectar)

Slice fruit into wedges and add to pitcher with brandy. Let macerate covered in the refrigerator for up to an hour. Add peach nectar and sparkling wine. Add ice cubes. Serve and enjoy. Yield: 2 quarts.

 

Joseph Erdos is a New York–based writer and editor, butabove all a gastronomer and oenophile. He shares his passion for foodon his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.

 

Add comment


Security code
Refresh

Restaurant News

L-Bo's BBQ and Grill
Georgia
by Laura Johnson

eating_ribs.jpgI grew up in the deep south, a small town called Hawkinsville, GA, population 3500. Probably the best thing I have ever eaten in my life is the BBQ we had on special occasions on our farm. I know,...

Read more...
Philippe - The Original
Los Angeles
by Bruce Cormicle

philippe1.jpgDouble-dipped Justice at Philippe's

If you are a criminal defense attorney as I am defending cases in downtown Los Angeles, you will eventually find your way to the tangled skein of ceiling fans,...

Read more...
Momofuko in the Wasteland
New York
by Michael Tucker

milkbar.jpgThe Upper West Side just joined the world. Move over East Village; now us UWS Jews can sneak out of synagogue on the High Holy Days and chow down on steamed pork buns without leaving our own...

Read more...
Reel Dinner: Legal Sea Foods
Boston
by Kitty Kaufman

legal kendall 0684Come to Boston, eat fish. In Cambridge, Legal Sea Foods is in Kendall Square. In Boston, seek out the Legal that's in Copley Place (near Barneys) because you can nearly always get seated.

Don't...

Read more...