If peaches are the problem, what’s the solution? Why this Peach & Rosemary Sparkler of course.
But how can peaches be a problem? Well you see, I buy them whenever I see them. All summer long. It makes no matter how many bushels I already have, or how many fruit flies I have to chase around the kitchen. I always think I need just a few more peaches.
I eat peaches out of hand, over the sink– the juice running everywhere. I know you know that image, you’ve done it yourself. But I also like to use peaches in both sweet and savory recipes– from tarts to BBQ sauce to cocktails.
Yep, cocktails. In fact I just made a peach of a cocktail that I felt I needed to share. It’s a summery riff on the classic Mimosa. Or maybe it’s closer to a Bellini. Either way, it’s easy to make, it’s pretty in the glass. It’s a little sweet and a little herbal. It’s a light little sparkler, but still plenty potent enough to work its summer magic.
Peach & Rosemary Sparkler
It starts with fresh peaches, purreed with rosemary simple syrup. You can make this with any sparkling wine you like but I think there is something so summery about a light fruity Prosecco.
Prosecco is a type of sparkling white wine generally made from Glera grapes and produced in the regions of Veneto and Friuli Venezia Giulia in Italy. Prosecco can be found in the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) varieties for as little as $8 to $20 at most wine shops. I welcome its refreshment in the heat of the summer.
So what are you waiting for those peaches are piling up and becoming a big, big problem. GREG
- 1/2 c water
- 1/2 c sugar
- 2 (3‑inch) rosemary sprig, plus more as garnish
- 2 very ripe peaches, peeled, pitted and roughly chopped
- 1 (750-milliliter) bottle prosecco or other sparkling wine
Combine water, sugar, and both (3‑inch) rosemary sprigs in a small saucepan. Bring to a boil. Remove from heat, then cool to room temperature. Strain rosemary simple syrup into a bowl. Discard rosemary. Cover and chill at least 1 hour.
Place rosemary simple syrup and peaches in a blender, and process until smooth. Strain mixture through a sieve into a medium pitcher. Refrigerate until chilled at least 2 hours. Spoon about 2 tablespoons peach mixture into each of 8sparkling wine glasses. Top each serving with about 1/3 cup Prosecco. Garnish with additional rosemary.
Greg Henry writes the food blog Sippity Sup- Serious Fun Food, and contributes the Friday column on entertaining forThe Back Burner at Key Ingredient. He’s active in the food blogging community, and a popular speaker at IFBC, Food Buzz Festival and Camp Blogaway. He’s led cooking demonstrations in Panama & Costa Rica, and has traveled as far and wide as Norway to promote culinary travel. He’s been featured in Food & Wine Magazine, Los Angeles Times, More Magazine, The Today Show Online and Saveur’s Best of the Web. Greg also co-hosts The Table Set podcast which can be downloaded on iTunes or atHomefries Podcast Network.
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- Look for Greg’s book Savory Pies coming Nov 2012, from Ulysses Press
Peach & Rosemary Sparkler