Grilled Stone Fruit Sangria Food

GRILLED STONE FRUIT

Steps:

• Heat grill to medium-high. Drizzle plums, peaches, and nectarines with olive oil and grill, cut sides down, until juicy and charred, 2 to 4 minutes. Remove with a metal spatula and serve with a dollop of yogurt.

STONE FRUIT SANGRIA

Steps:

• In a pitcher or large bowl, combine peach, nectarine, plum, cherries, peach liqueur, and white wine. Stir to combine and refrigerate 1 hour (or up to overnight). To serve, add ginger ale and ice.

STONE-FRUIT SANGRIA

Steps:

• For fruit Purée:
• Peel stone fruit. Halve, pit, and coarsely chop.
• Place chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a large pitcher or jar.
• For sangria:
• Add rosé and elderflower liqueur to fruit purée in pitcher; scrape in seeds from vanilla bean; add bean. Halve and pit all stone fruit. Cut fruit, except cherries, into 1/2" wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.
• Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full. Top with sparkling water. Stir and serve.

GRILLED STONE FRUITS WITH BALSAMIC SYRUP

Steps:

• In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced by half., On a lightly oiled grill rack, grill peaches, nectarines and plums, covered, over medium heat or broil 4 in. from the heat until tender, 3-4 minutes on each side. , Slice fruits; arrange on a serving plate. Drizzle with sauce.

GRILLED STONE FRUIT SANGRIA

Steps:

• Prepare a grill or grill pan for medium heat; oil grates. Grill peach, plum, and nectarine halves, flipping once, until lightly charred and tender, 8-10 minutes. Transfer to a cutting board and let cool, then cut into 1" chunks.
• Muddle grilled fruit and 6 halved cherries in a large pitcher with a wooden spoon. Top with wine, orange juice, brandy, and simple syrup; stir to incorporate. Chill at least 1 hour.
• Fill glasses with ice. Add sangria and muddled fruit and top each with a cherry.