Intro
I realize the time for peaches has passed for many us, but think about blood oranges in place of peaches, or even slices of tender pears that smell of honey. The point is fruit loves to soak in a cup of Muscat. Particularly when the fruit has first sat in a touch of honey and cinnamon.
The idea here is simple. Take the best ripe fruit you can find – what’s hanging low on the branches right now. Toss thick slices of that fruit with a bit of sweetness, some spice then top with chilled, bubbly Moscato. A few bright leaves of mint floating on the surface makes it feel like dessert – or is it a cocktail? It’s hard to tell but not hard to finish.
As a contributor for S.Pellegrino’s Practice the Art of Fine Food program I created this recipe and post along with many others that can be found on their Facebook page here.
This sounds divine
Yep all my peaches have gone bye-bye but that doesn’t make this look an less yummy!
Beautiful. I love recipes like this – simple, but yet, not so simple. And your new site looks lovely! xo
Yum! Can’t wait to try.
Yuuuuum!!!!!
Two of my favourite things combined! Lovely!
I’d still devour peaches if I can spot any this weekend. Divine!
Delicious!
Your pictures are beautiful! You’ve managed to capture the fresh, vibrant flavor of perfectly ripe peaches. Any tips for a beginning food blogger on how to create gorgeous shots every time?
Thanks!
Lauren
This sounds absolutely delicious! I want peaches now!