Peaches And Raspberries In Spiced White Wine Food

SWEETENED GRILLED PEACHES AND PEARS IN WHITE WINE

Steps:

• Cut the peaches and pears in thick slices, don't peel, just nice thick slices. You will be grilling these so you don't want them too thin.
• Mix the wine, mint, allspice and brown sugar in a pie pan or small bowl and add the peaches and pears and let marinade 1-2 hours.
• Mix the mascarpone, honey and orange juice and chill in a small bowl.
• Toast the pistachios. I rough chop and then lightly toast in a dry saute pan for 2-3 minutes just to lightly toast and intensify the flavors. Remove and let cool.
• Grill on medium heat on a grill pan or they can be done on a outdoor grill as well. Grill until until nice grill marks on each side but not overdone.
• Just serve the fresh grilled fruit with a dollop of the mascarpone cheese topping and toasted pistachios.

SPICED PEACHES IN PEACH WINE

Steps:

• Peel peaches, leave whole and place in acid solution, while you finish peeling all the peaches.
• In a large pot, cook wine, white & brown sugars, lemon juice and one cinnamon stick.
• Stir until all sugar is dissolved and mixture begins to boil.
• Remove the cinnamon stick and reserve the syrup.
• Rinse the peaches.
• Stick two cloves into each peach and add the peaches to the reserved syrup, heating the peaches until slightly softened.
• Remove from heat and allow peaches to sit in syrup overnight at room temperature.
• Next day, remove the cinnamon and cloves from the peaches.
• Slice the peaches into thick wedges and place back into the syrup.
• Next add the shredded candied ginger into the peach mixture and reheat the peaches.
• Once the peaches are hot, pack tightly into hot sterilized jars, make sure to add 1 stick of cinnamon to each jar.
• Cover the peaches completely with hot syrup, make sure to release any air bubbles, adding more syrup if necessary.
• Clean the rims and seal the jars.
• Process quart jars for 25 minutes in a water bath canner.

THE BEST PEACH WHITE WINE SANGRIA - 5-INGREDIENT SANGRIA RECIPE

Steps:

• In a large pitcher combine the peach, fresh raspberries, peach snaps and white wine.
• Cover with plastic wrap.
• Let chill in refrigerator for at least one hour.
• Top with lemon lime soda.
• Serve over ice.

EASY WHITE PEACH SANGRIA

Steps:

• In a large pitcher, mix together the Riesling, brandy, orange liqueur, peaches, raspberries, and lemon. Let the sangria base steep for at least 6 hours up to one day.
• Once it's ready, taste it and see if it needs the sweetener. Add the agave (or honey) if needed. Then pour in the Cava, give the sangria a stir and serve immediately.

PEACHES AND RASPBERRIES IN SPICED WHITE WINE

Steps:

• Combine 1 cup wine, sugar, orange peel and cinnamon in small saucepan. Stir over low heat until sugar dissolves. Increase heat; simmer 15 minutes. Remove from heat; add remaining wine.
• Blanch peaches in large pot of boiling water 20 seconds. Transfer to bowl of cold water, using slotted spoon. Drain. Pull off skin with small sharp knife. Slice peaches and transfer to large bowl. Add raspberries and wine mixture. Cover and refrigerate at least 1 hour. (Can be prepared 6 hours ahead. Stir occasionally.) Divide fruit and wine among glass goblets. Serve with biscotti.

UNWIND SANGRIA

Steps:

• Combine the peaches, blackberries, blueberries and raspberries in a serving pitcher. Add the wine and rum. Refrigerate at least 1 hour or until ready to serve. (The flavors get better as they stand.)
• To serve, fill glasses with ice. Pour the sangria over the ice and top with the Italian soda. Garnish with the mint.