One of my fave things about summer is the abundance of sweet, juicy local stone fruits (fruits with a pit). Peaches, plums, cherries, nectarines and apricots… oh my! I always look forward to that first succulent bite of a perfectly ripe peach! And of course cherries!!
For some, the stone fruit harvest brings up nostalgic memories of home canning projects… making rows upon rows of canned peaches. For others, they were the treat to enjoy under a cool, shady tree with friends. Fresh-picked, sliced in a salad, baked in a pie, or shaken in a cocktail… the possibilities are endless. For canning tips and recipes, check out www.CanningAcrossAmerica.com and join the Can-volution!
For something light, try a big scoop of Ginger Peach Sorbet! It’s easy to make, and is just the thing to cap off a delicious dinner or a mid-day snack.
My Summertime White Sangria made with a Washington StoneCap Chardonnay!
Having some friends over this weekend? Serve up my Summertime White Sangria! Washington white wine is stirred up with local honey then married with a variety of stone fruits for a truly refreshing patio libation.
Grab some local stone fruit and take a juicy bite into summer! -Kathy
Ginger Peach Sorbet
Homemade ice creams, sorbets & granités are best eaten soon after being made. Their fresh flavor starts to dissipate after a couple of days.
Makes about 4 cups.
1 cup sugar
1 tablespoon very finely minced fresh ginger
1/2 cup water
about 2 lb. fresh peaches (or enough to make 3 cups of puree)
2 tablespoons fresh lime juice
Place sugar, ginger and water in a small sauce pan, stir and bring to a boil. Let cook about 3 minutes. Remove from heat and let cool to room temperature.
Meanwhile, peel and pit peaches. If peaches don’t peel easily, then plunge them into a pot of rapidly boiling water for about 30 seconds and then into cold water to loosen skins before peeling.
Place peaches and lime juice in blender and puree until smooth. Combine peach puree with cooled ginger mixture. Chill mixture at least 30 minutes.
Place mixture in an ice cream freezer and freeze according to manufacturer’s directions.
Recipe by Kathy Casey Food Studios®
Summertime White Sangria
Makes about 6 servings
1 bottle (750 ml) local white wine
1/4 cup liqueur, such as Tuaca, Grand Marnier, Cointreau, or St. Germain
2 – 3 tablespoons 5130 Liquid Kitchen™ Honey or local honey
1 lemon, thinly sliced
1 cup cut up local fruit, such as peaches, nectarines, apricots, and plums
In a large pitcher, stir the wine, liqueur and honey together until honey is dissolved. Add the fruits and stir, crushing some of the fruit. Cover and refrigerate overnight, or for at least 4 hours, to let the flavors marry. Serve over ice, including some of the fruit in each serving.
Recipe created by Kathy Casey Liquid Kitchen™
