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.
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
- 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.
- 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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