Seasonal summer peaches cooked over a hot flame and turned into a refreshing summer cocktail. A grilled peach bellini is the perfect aperitif for a hot, humid evening.
Movin’ To The Country…
Actually no I’m not, but we are gonna eat a lot of peaches! It’s mid-July right now and approximately 98,000,000º out and our favorite fuzzy little stone fruits are in season!
????Millions Of Peaches. Peaches For Me!????
Lookout! OK, the concept behind this cocktail is simple. Peach puree and champagne, stir, and drink. Now what’s different about this recipe than a regular peach bellini is that we are going to grill these peaches beforehand. When you apply heat to peaches, it brings out a whole confederacy of flavors (too soon?). Part of it has something to do with The Maillard Reaction, which you can read more about here. Well, I could go on and on about food and science, but let’s just get drunk.
Feast and Devour
OK I lied. First, I have to say that this post was made in conjunction with the Feast and Devour cooking club and the theme this month was peaches, of course. We’re all awesome and you should check out all their awesome recipes:
Liz On Call With:
No Churn Peach Ice Cream
A Simple Pantry With:
Grilled Peach Panzanella Salad
That All Sounds Awesome, But There Was Talk of Cocktails
Right! This one is easy. Heat your grill to 350ºF. I encourage you. Nay. I demand you use a charcoal grill. I’ve recently discovered the amazingness of grilled fruit that absorbs the smokiness from a charcoal fire. I don’t own a coal grill, yet, but food is just so much better when it’s grilled over coals!
Now take some ripe peaches, about a pound/pound and a half, and slice them in half. Twist them to open and the pit should fall out. If it doesn’t fall out, use a grapefruit spoon to dig it out. Drizzle light olive oil over them and rub to coat. Next, set them on the grill face down and cook for 3-5 minutes. Flip them over and cook for 3-5 minutes more. They should be bright in color and the skin should be loose. Transfer to a plate. At this point, the skins should just come right off. Remove them and throw them away.
Now we are going to make the peach puree. Simply throw the grilled peach halves into a blender. We are going to add JUST a splash of Triple Sec to loosen it up and make it a bit easier to blend.
WTF Is Triple Sec?
Triple Sec is an orange flavored Liqueur made from both bitter and sweet dried orange peels. It has a strong orange flavor and is usually used as a mixer in cocktails or is drunken by teenagers straight because that’s the least hard thing in their parent’s liquor cabinet. That and Kahluha. True story.
So, just add a splash to loosen up the purée and give it a little flavor. Hit liquify and blend until smooth. Next step is to chill. Put the purée in fridge and kick back and relax for a few hours. Maybe even take a nap. Naps rule. Alternatively, if you need it ASAP, you can put the purée in a measuring cup and then put that cup into an ice bath.
Indeed! Break out your champagne flutes. You know the really fine ones you only use on Christmas?
Cuz you’re classy like that! Pour an ounce of chilled, grilled peach puree into the flute. Fill the rest of the glass with chilled champagne and stir. That’s it! All that’s left is enjoying a refreshing summer cocktail. Cheers!
Look I made a “Tasty” style video. It’s a little rough around the edges. OK a lot rough, but here is my first foray into them. Check it out and subscribe to my Youtube channel while you’re at it!
Currently Jamming To
It never gets old! SPACE PANTS!
This recipe requires a little something special. Here’s a list of what you will need: