Friday, July 2, 2010

Recipe Remix: Peach Wine Coolers



So often in my write-up for a recipe, I comment that it is open to many adaptations.  I thought it would be a fun feature if I actually started sharing those adaptations with you.  Oftentimes I will make the recipe again and use it in a completely different way, or change the flavors, or find a creative use for leftovers.  I never thought to post about it, but now I will!  For example, I sometimes save a little filling from enchiladas, mix it with a little sauce, then top with cheese and bake it.  It makes a really delicious dip!  I've also recently come up with a new way to serve the filling from the Swiss Chard Manicotti that I'll share soon.

But today's recipe remix is for the strawberry wine coolers I posted several weeks ago.  I believe I even commented at the time that I couldn't wait to try them with peaches.  So when my sister brought me some peaches (she lives in the middle of Georgia peach country), I knew exactly what I would do first.

Just like the strawberry counterpart, peach wine coolers are a little bit sweet, a little bit dry, and a lot delicious.  I followed the same method as the strawberry, but I didn't strain out the pulp.  I think its optional if you use peaches.  The mixture was a little thicker, but I didn't mind.  Just more peach flavor!  I also used peach schnapps instead of vodka in the mixture.  Again, more peachy flavor.

I've made these a few times since, and I have to say, I think I like the peach variation even better than the strawberry.




One Year Ago:  A Duo of Goat Cheese Bruschetta


Peach Wine Coolers
inspired by  The Lee Bros. Simple Fresh Southern
serves 6
  • 1 pound fresh peaches, peeled and chopped
  • 2 ounces peach schnapps
  • generous pinch of kosher salt
  • 2 750-mL bottles dry Reisling, Pinot Grigio, or Sauvignon Blanc
  • ice, for serving
Combine the peaches, peach schnapps, salt, and 2 scant cups of the wine a blender.  Puree until smooth and frothy, about 1 minute.

Either strain through a fine-mesh sieve, or transfer directly to a pitcher or bowl.  Refrigerate at least 2 hours.

To serve, fill a large wine goblet with ice, then fill about halfway with the peach mixture.  Top off with reserved wine, and garnish with mint.


11 comments:

Natalie said...

I would like one of these right now! Great recipe!!

jaimecooks said...

I made the strawberry, and they were delicious. Really, what you wish a wine cooler tasted like, and why the bottled kinds are always disappointing. They're on the menu for my husband's "Dirty 30 Mustache Bash" themed birthday party. Now I'm thinking we need to have 2 flavors, since these look too good to skip.

laurasrecipecollection.com said...

What a pretty, summery drink! It sounds so good!

Heidi said...

That looks so refreshing! Throwing a party this weekend and I will be making these!

Kelli said...

I made these for the 4th of July. They were very refreshing and not overly sweet. Thanks for the recipe!

Sarah from 20somethingcupcakes said...

Love the new blog design! And glad you tried the peach. It would be my favorite, for sure. Yum. xxSAS

Michelle said...

I cannot WAIT to not be pregnant and try these!

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Adele Forbes said...

Love it love it love it..I will serve these this summer to the family that I cook for...thank you very much for sharing!

scrubrnmom said...

would not put the salt in....too salty!!

Sandy's Notes said...

I have to tell you! I made this last night for my guests, it was wonderful. I found this on Pinterest and repinned it because I thought some day I would try it. So thank you for your creation, and posting the recipe. I must say though that I forgot the mint, so that means that the next time I do it, my guests will have it a little different.

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