I've been visiting the grocery store lately to hoard a certain seasonal fruit.
For me, the epitome of summer is signaled by the quantity and quality of peaches at the grocery and farmer's markets. I'm not picky, I love the yellow ones and the white ones.
So now that I have accumulated an abundance of peaches, it's necessary to come up with ways to use them.
One of my favorite desserts is the classic, Peach Melba, but I was feeling lazy. So when I came across a recipe for Fuzzy Melba's there was no turning back. Why hadn't I ever thought of it?
It's a bit of a twist on the old Fuzzy Navel drink's from college made with Peach Schnapps's and orange juice. This is of course much more civilized and has lots of fruit, so let's just call it a health drink for now!
This is also my entry into Grace's of A Southern Grace Beat The Heat blogging extravaganza! Grace, in her infinite wit and wisdom has decided we are all too hot to cook and came up with a blogging event to showcase some ovenless and stoveless kitchen wonders. Ms. Grace is not only an amazing cook, she's HILARIOUS. Go check her out, but only if you want to be completely entertained.
So, let's whip this cocktail up together because Grace is trying to stay cool over there in Upstate New York (is it hot there?) and I have a hecka' of a lot of peaches to use up.
Here's what you'll need: Raspberries, spiced rum (who doesn't have a bit of the Captain in the cupboard to use up?), fresh lime juice, peaches (fresh or frozen), water, granulated sugar and ice.
First thing you'll want to do is make a simple syrup. Add 1/2 cup boiling water to a 1/2 cup sugar. Stir until dissolved and let cool.
Puree 1-1/2 cups raspberries (6 ounces) with 2 Tablespoons of simple syrup. Pour the puree into a separate container and rinse the blender.
Blend 1-1/2 cups spiced rum, 1 cup fresh lime juice, 3 cups of fresh peaches, the remaining simple syrup and 2 cups of ice. Make sure to add the ice last as to not lock up the blender blades. Blend until smooth. Add more ice if you want it, icy-er. (Is that a word?)
Dip the rims of your martini glasses into fresh lime juice and dip each glass in coarse sugar. Pour a little of the raspberry puree into each glass, then top with the peach mixture.
Funny how a little party-favor in your drink makes you feel giddy!
Do you see the sparkly-sugar on the rim? Don't leave that part out.
And here's another virtual cocktail napkin for you. I know you've been waiting for a new one.
Inspired and adapted (to meet my tastes) from Cuisine at Home
1-1/2 cups fresh raspberries (6 oz), more for garnish
1-1/2 cups spiced rum
1 cup fresh lime juice
3 cups fresh peaches (peeled) or 1 bag frozen (16 oz)
2 cups ice cubes
1/2 cup granulated sugar
1/2 cup water, boiling
Dip the rims of 6-8 martini glasses (depending on the size) in fresh lime juice and coarse sugar.
Add boiling water and sugar to a pouring vessel, stirring until sugar dissolves.
Puree raspberries and 2 Tablespoons of the simple syrup in a blender. Pour into a small bowl and rinse the blender.
Blend rum, fresh lime juice, the remaining simple syrup, peaches and ice until smooth.
To serve, pour a small amount of the raspberry puree into each martini glass and top off with the peach mixture. Drop in raspberries for garnish.