(= Peaches in La Brumosa)
Recommended wine: La Brumosa
This delicious recipe is most “appropriate” (…and naturally more tasty!) in summer, when the peaches are ripe and fragrant.
It makes an excellent aperitif (the sugar and lemon are optional – more, less, none – according to taste) or, with 2 or 3 more peaches, an unusual dessert, and it can also accompany a sweet at the end of a meal.
Peel – or not? (1) – 4 peaches and cut them into not overly small pieces.
Put them in a jug with the sugar and lemon juice, and leave to rest for about 30 minutes in the fridge. Slowly and delicately pour half a bottle of Brumosa into the jug, tilting it slightly to “save” the bubbles, and put it in the fridge for an hour. Before serving, cut the last peach into 6 segments – sprinkled with lemon so they don’t go brown – and use them to decorate each glass (if you’ve got room, kept in the fridge for half an hour). Divide the contents of the jug between the glasses and then fill them with the remaining sparkling wine. If you like you can also put a few leaves of mint or a small sprig of rosemary into the jug…
(1) “To peel or not to peel?...” that is the question. At La Vialla the skin stays on the peaches (they certainly have to be organic) but, once more, it’s a question of taste.