We love this simple, less sweet, dessert which we first tried in Italy. What could be easier, or more pleasing, than soaking slices of ripe stone fruits in a crisp, chilled white wine? The Italians traditionally use peaches, we also love using nectarines, apricots, blueberries and raspberries.
Some like to sprinkle the peaches with sugar before submerging them in the pale nectar. In place of added sugar I try to find very soft, very ripe fruits, loaded with natural sugars.
If the fruits are allowed to soaked in the wine for a few hours, they will become deliciously soft and soused. If it is somewhat more of an afterthought, fruits quickly plunged and served are still delicious.
We added a few black raspberries and a sprig of mint to this glass. Sprigs of thyme would also be a treat.
This can be made in a pitcher and then placed in the individual glasses or right in the glasses. Peel the fruit if you prefer.
Salute!
please tell me which wine you used… i will try while my parents are here!
i know you did a post awhile ago about tram ride to somewhere special near (rainer?) where you can go eat dinner… am i losing my mind?? i know it was you… you have the greatest ideas… please kindly send the link to me… i would love to take my family… thank you sweetie… xo pam
emily.. i meant to tell you i LOVE your new blog banner … simply wonderful… classy… elegant… just like you.
xo pam
That looks divine!!!!
Thank you Red Ticking! Another Splendid Reader had asked about which wine we used. I had responded to RT directly, but for all to know, it was a chilled sav blanc. A pinot grigo would work nicely as well and would be more traditional.
Pam, thank you, I am glad you like the new header.
Cheers!