In Season/On Special: Stone Fruit Sangria

If you live or work on Capitol Hill, you owe it to yourself to pay a visit to our newest neighborhood farmer’s market , “Fresh Tuesdays”,  located at Eastern Market under the outdoor farmers’ line awning.  It comes at precisely the right time of the week – Tuesdays from 3 – 7 … just as your fresh produce supply from the weekend is dwindling.

I went a little crazy yesterday , especially at the Barbour’s Fruit Market stand, which was overflowing with (and sampling!) Blueberries, Cantaloupe, Cherries, Nectarines, Peaches, Pears, Plums, Raspberries and Blackberries among other fruits.   Adding these to what we already had  … well let’s just say you can only eat so many fruit pies. 

Another way to use up leftover fruit – it helps to drink the Sangria first though

Luckily, in my repertoire,  I have a blueprint for a stone fuit sangria that will use up a lot of this bounty.  It’s an especially handy way to use up fruits that are past their prime (aka the sweet cherries leftover from last week).  Use whatever combination of fruit you have on hand as long as you keep the proportions the same.  Be careful with this , it goes down way too easily and can really pack a punch! 

Stone Fruit Sangria

– 2 small peaches

– 2 small nectarines

– 2 apricots

– 2 plums

– 1 handful of sweet cherries, pitted

– 1 handful of blueberries

– 1 cup peach schnapps

– 1 bottle sparkling wine ( try First Vine’s dry,but not bone dry, “Methode Ancestrale” Brut : $18)

Pit the stone fruit and cut them into small chunks (1/2 inch or smaller).  Peel the peaches and apricots first; no need to peel anything else.

Place all fruit in a pitcher or bowl and pour the peach schnapps over the top. Mix and muddle gently with a spoon then refrigerate for at least an hour, a few hours would be ideal.

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This entry was posted in Dare Wenzler, Dc Farmers Markets, french wine, Gaillac Wines and tagged , , , , , , . Bookmark the permalink.

2 Responses to In Season/On Special: Stone Fruit Sangria

  1. Sue says:

    Lovely recipe and I’m a sangria expert, well…aficionado, at least.

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