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
- 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
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.