A few years ago, when I was working with a wine magazine, I came across a recipe that's been stuck in my head for years now. Peaches in Prosecco.
The recipe was simple, chop plenty of peaches, add a handful of raspberries and top the rest chilled prosecco and let the whole thing rest in the refrigerator for at least a few hours. And voila you have a boozy dessert that's perfect for the summer.
What's a Prosecco you might ask me? Prosecco is a sparkling white wine from Italy and it used to be called a poor man's champagne at one time. It's rarely found outside Italy so my dreams of spooning this dessert into my mouth were well, going up in smoke, because finding a bottle of Prosecco outside a restaurant in Delhi is next to impossible.
But when the good people of Jacob's Creek sent me this bottle of their Sparkling Rose last month, the wheels in my head started turning. How different would this be from the Prosecco I asked myself until I opened the bottle up for myself.
While the grapes are a mix of Pinot Noir and Chardonnay in this blush wine, it tasted very like the Prosecco. This sparkling wine was a little dry for my liking but it has a lovely lingering berry-like flavour that I loved.
A non-vintage this wine was lovely to drink on its own but it had to be super chilled. Which is why this is actually a two-part post.
I opened this bottle for myself. Not for my friends. Not for the husband. Not for cooking. It was for me alone. But then I decided not to be a lush and make a little something with it. I kept replaying the Peaches in Prosecco In my head, which meant it was high time.
I had a bunch of cherries lying in the fruit slot of the refrigerator and big fat juicy peaches, perfect for a lift off.
Truth be told, it turned out to be a fabulous dessert. The sparkling wine took on the notes of the peaches so delicately that it was as if you were drinking a bellini and the cherries added a slightly deeper colour to it. The peaches had soaked up a bit of the acidity from the wine which had plumped them up generously and with each bite you felt you were eating wine rather than drinking it.
I loved it so much that I made these babies twice over. Plus they are a great way to use up left over Champagne or Prosecco or Sparkling Wine.
Peaches in Sparkling wine
Makes 4 servings
5 Large Peaches
20 cherries unpitted
2 cups of Sparkling wine
1 lemon to decorate
1. Peel the peaches and cut them in halves. Remove the pit and slice into half again.
2. Arrange them in your dessert glass top with cherries
3. Pour as much sparkling wine as it can take and leave undisturbed in the refrigerator for 4 to 5 hours
4. Serve with a bit of whipped cream and a slice of lemon