by Sagegreen
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Expand1 bottle (750 ml) white or rosé wine (I prefer a dry riesling for this) Ask a question about this ingredient
1 1/2 pound Rainier yellow cherries Ask a question about this ingredient
3 large white peaches, peeled (or not) and sliced Ask a question about this ingredient
wedge of lemon, Meyer if available Ask a question about this ingredient
1/8-1.4 cup organic cane sugar, to taste Ask a question about this ingredient
splash of Campari, optional Ask a question about this ingredient
garnish with a lavender or lemon verbena sprig, optional Ask a question about this ingredient
Pit and halve the cherries (kirsch).
Ask a question about this stepAdd the peeled (or unpeeled) and sliced white peaches (pfirsich). Spritz with lemon (this brightens and highlights the fresh fruit flavor). You could substitute yellow peaches if white is not available, or mix together white and yellow
Ask a question about this stepCover with the sugar and let stand an hour room temperature.You want at least a few tablespoons of sugar to develop the flavor further. Add a splash of Campari for more depth if you like.
Ask a question about this stepChill for several hours (from 8-24).
Ask a question about this stepAdd lots of fruit to a wide-brimmed glass and some wine.
Ask a question about this stepGarnish with an herbal sprig, if you like.
Ask a question about this stepThe fruit becomes delightfully boozy: Celebrate the "bowle" tradition. Zum Wohl. Prost. Cheers, to the onset (or outset) of summer!
Ask a question about this stepLOL! I think it would be fabulous with a pie or tart or on it's own. My favorite flavor combo of cherries and peaches. Yum!!
Thanks, s. Your slab pie reminded me of this. And there is also a post for an Italian version, too.
Peaches and wine were always a favorite of my family. My family always did red wine but i think white wine is better, I just bought a few bottles of Rose and I want to try your recipe with the Rose, one is from a local Long Island vintner and it has peach undertones. Do you think it would be good?
Absolutely! I have done several with rosé and may even have a post for one. Look at Helen the All Night Diner's Peachy Cooler=http://www.food52.com/recipes/13292_peachy_cooler
Just added an image of one with both white and yellow peaches, white wine, Campari, and Rainier cherries.
OK, this is not a pie or tart, but you should savor this drink with a peach pie or tart!
Details, details. No matter - all the crust is there to do is get the delicious filling to your mouth. Lovely pictures.