Peach Sangría

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Peaches from PALast Sunday I had the privilege of stopping by the Tuckahoe Farmers’ Market, took one look at the peaches, and had one thought: peach sangría!

Now, my friends, as I’ve mentioned to you before, the sky’s the limit with sangría; you have so many options. But for me, local fruit is always fun. (Did I mention the peaches were local?! Can I say I’m loca for local? Sorry! Couldn’t resist!).

And speaking of farmers’ markets—I hope you’ll be able to join me NEXT SATURDAY, August 17th, at the Hastings Farmers’ Market, where my dear friend and wonderful chef Maria Reina, has challenged me to a THROWDOWN using special local ingredient! We’ll be there, cooking it out, starting at 10 am! Please come by to join us, sample, and cast your vote!

Okay—back to today’s post, let’s talk sangría:

What’s the job of sangría?  As I’ve mentioned before, you want your sangría to enhance, complement, and accompany whatever food  you’re serving…or to simply stand alone—and be sipped. This peach sangría, mis amigos, certainly fits the bill! Would love to hear your variations on the sangría theme! In the meantime, ¡Buen provecho! Enjoy!Peach sangría glass

Latin Twist: Peach Sangría

Serving Size: Makes approximately 4 glasses

This peach sangría, like most sangrías, is super flexible! You can adjust ingredients depending on what you like, and what you have on hand. Also, if you're making it the night before, I suggest NOT adding the peaches until closer to serving time... But do give your friends spoons, because they'll want to enjoy every last bit of that fruit!

Ingredients

  • Fresh peaches, rinsed
  • 1 bottle of chablis or your favorite dry-ish light white wine (you don't want your flavors to compete!)
  • 1 1/2 cups peach purée (fresh is best!) or excellent quality peach nectar
  • 1/4 cup (or to taste) Grand Marnier or triple sec
  • 1/4 cup (or to taste) peach schnapps
  • Fresh mint, for garnish (optional)

Instructions

  1. Dice your peaches into about 1/4-inch chunks (I leave the skin on--but that's optional!) and set them aside.
  2. Pour a bottle of chablis into a pitcher.
  3. Add the peach nectar.
  4. Add the Grand Marnier or triple sec.
  5. Add the peach schnapps
  6. Stir and and taste; if it's too sweet, add more wine.
  7. Add the peaches and chill for about one hour.
  8. Serve in iced wine glasses.
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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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