Sauternes and Frozen Stone Fruit

Cubes of juicy peach and apricots, doused with peach nectar and frozen in an ice tray, punctuate chilled Sauternes, a full-bodied dessert wine from western France. The liquid plumps up the fruit, which descends to the bottom of the glass as the cubes melt.

  • Servings: 4
Sauternes and Frozen Stone Fruit

Source: Martha Stewart Living, July 2006


  • 1 large peach (about 7 ounces)
  • 2 medium apricots (about 2 ounces each)
  • 1/3 cup peach nectar
  • 1 cup chilled Sauternes


  1. Pit and cut peach and apricots into 1/4-inch dice. Divide fruit evenly among 16 sections of an ice cube tray. Add 1 teaspoon peach nectar to each section (just enough to cover fruit). Freeze, about 6 hours.

  2. Put 4 fruit cubes into each of 4 chilled wine glasses. Pour 1/4 cup chilled Sauternes into each glass. Let stand 5 minutes.


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