Stone Fruit Sangria + Wine-Poached Strawberries and Apricots- May/June 2019

Featured Warm Weather Party Drink

Stone Fruit Sangria

The ideal summer party refresher- serves 16

Fruit Purée: 1 each apricot, nectarine, peach and 2 TBSP fresh lemon juice

Sangria:

2- 750ml dry Provence rosé2 cups chilled St-Germain liqueur

½ vanilla bean halved lengthwise 3 plums

2 nectarines 2 apricots

1 peach 20 fresh cherries

sparkling water

Fruit Purée- Peel stone fruit, halve, pit, and coarsely chop. Place in food- processor, add lemon juice, purée until smooth. Transfer to a large pitcher or jar.

Sangria- Add rosé and St Germain to fruit purée in pitcher; scrape seeds from vanilla bean; add bean. Halve and pit all stone fruit. Cut fruit, except cherries, into ½ inch 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

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Recipe of the Month

Wine- Poached Strawberries and Apricots

A great warm-weather dessert

1- 750ml. of semi-dry Riesling 1/3 cup granulated sugar

1- tarragon sprig ½ cup dried apricots

1-lb. fresh strawberries, hulled and halved lengthwise

Unsweetened whipped cream for serving

Fresh tarragon leaves for garnish

Fill a large bowl with ice and water.; place a large heat-proof bowl on top. Stir together wine, sugar, and tarragon sprig in a large saucepan. Bring to a boil over medium heat. Add apricots and cook 2 minutes. Add strawberries; reduce heat to medium-low, and cook until fruit just softens, about 3 minutes. Transfer fruit mixture to bowl to set over ice-water bath. Let stand until cool, about 45 minutes.

Serve fruit and wine mixture in glasses topped with unsweetened whipped cream. Garnish with tarragon leaves.  Serves 8.