Saturday, May 30, 2009
Rosemary Peach Spritzer
My weekly box of local naturally grown vegetables and fruits from earthwizefarms a CSA near Aiken, SC, just across the Savannah River from Augusta, Georgia, included some luscious peaches which were perfectly ripe and had an intoxicating aroma. Should I make peach ice cream like my mother made when I was a child or a peach cobbler like the perfect ones my grandmother made? Since my children are grown and living away from home, I decided to hold off on the ice cream and cobbler until they came to visit.
My rosemary plants are putting out some nice Spring growth and with them, I just made a rosemary raisin bread for a recent post. While taking the photos for that post, I photographed the peaches with the rosemary sprigs. Viola! I was inspired to find a recipe showcasing the two. After searching briefly on the internet, I found a spirited libation made from a simple syrup infused with rosemary springs and peach halves, steeped overnight and the syrup combined in a ice filled glass with a good rose wine, then topped with club soda. To finish, a few sprigs of rosemary and some of the steeped peach slices
Recipe From Martha Stewart Living
* 3/4 cup sugar
* 1 1/2 cups water
* 4 large ripe peaches (about 1 3/4 pounds), halved, pitted, and cut into 1-inch slices
* 4 sprigs rosemary, plus more for garnish
* Ice, for serving
* 4 cups cold white or rose wine
* 1 liter cold club soda
1. Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Add peaches and rosemary, and bring to a simmer. Remove from heat. Cover, and let cool. Discard rosemary. Peel peach slices if desired. Transfer peaches with syrup to a container; cover, and refrigerate for at least 1 hour or overnight.
2. Place 2 peach slices and about 1/4 cup syrup in 8 ice-filled glasses. Add 1/2 cup wine to each; top with club soda. Garnish each with a rosemary sprig, and serve immediately.
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