Marinating Madness with Wine and Fruit

For a tasty twist on fruit, we’ve concocted a simple puree recipe that will make playing bartender a blast.

   This puree recipe—using peaches as an example—can be used to make other drinks such as bellinis.

Here’s what you’ll need:

• 6-10 peaches
• 1/4 cup sugar
• 1 bottle of dry white wine (Sauvignon Blanc or the like)
• Lemon peel, to taste
• A large, sealable jar—preferably a 1/2-gallon mason jar
• Optional: Herbs, spices and extras

The Process

Peel, quarter and pit the peaches; add to a half-gallon mason jar. Add lemon peel to taste—this will help brighten the flavor of the peaches and wine, so less is more if you are citrus averse; a few inches of peel will do. Place in jar and set aside.

If you plan to add extra flavors like rosemary, mint or cayenne pepper, add them to the peaches now. For our recipe, we added cracked pepper, which gives a bit of spice while not overpowering the sweetness of the peaches.

   Pour wine and sugar into a medium bowl; stir until sugar is dissolved. Add wine mixture to the jar, seal with lid and agitate so the wine completely immerses the peaches. Place in the refrigerator for a minimum of three hours to as long as 24 hours—the longer the better. Agitate every now to keep from settling.

24 hours later …

Using a sieve, separate wine from the peaches. Pour wine marinade into a jar, seal and set aside for later use.

   Once peaches are thoroughly drained, remove any extras like the lemon peel and sprigs of herbs. Add peaches to a blender or food processor, and process until velvety smooth. Pour into a jar for future use.

We’ll use our wine-infused peach puree to make some fancy bellinis. These simple drinks are always refreshing and the perfect way to welcome spring. Click on the links below for more recipe ideas.