It’s not a secret that I like fruit, and that I also like alcohol. Which then makes it so easy for all sorts of horrid statements, but I’m going to say you’re all mature enough to understand that. Considering all those substance abuse lectures I had to attend… CLEs, people! Anyway, my original point. I make no apologies for it – I mean, what do you think limecello is? Vodka, lime, and sugar. Done.
And now I’ve got you all poised with your fingertips on the phone keypad about to dial a hotline for me… the post. I like mixing fruit and alcohol. I’ve talked about it before. Citrus sugar, vanilla sugar, and so on. Recently, I did peaches in pinot grigio. It was extremely good, and turned the pinot into this lovely blush color. I didn’t think to take a picture, because it was a random thing.
But then I made myself a snack/treat of the wine soaked peaches, with whipped vanilla ricotta.
What did I do? Take awesome ripe peaches, and slice them into thin wedges. I’d say as close to 1/8″ as you can get. I put them in a container, and filled it with pinot grigio. We actually got the Bota box pinot – something you might want to consider if you like drinkable wine that isn’t too pricey. Yes, it comes in a box, but it’s actually good. Honest. What I did was take one of those plastic quart containers you get with take out – filled it with peaches, then wine. Put the lid on tightly, and you’re good to go.
I let it sit overnight in the fridge, and that was it. You can take out the peaches and eat them how you wish… or leave them in the wine like a sangria. Considering it’s not really a preservative or anything though, I wouldn’t leave the peaches in the wine for more than a day. (36 hours as a guess the max?) If it were vodka, or something, fine. But with wine? Not so much. You can separate the two, and both will keep longer.
For the whipped ricotta… I actually left mine as is – just ricotta, a little powdered sugar if you like it sweeter, and some pure vanilla extract. I really like vanilla, so I used maybe 1.5 tsp for 1/2 c ricotta. N.B. I don’t actually measure things, generally, so these are all guestimates. If you don’t like vanilla as much, use less. Or use almond extract, lemon extract, etc, if you prefer.
If you want it to be a bit more decadent, you can make whipped cream first, then fold in the ricotta. Pour some heavy whipping cream into a large bowl, and take a beater, mixer, or whisk to it. Add in the powdered sugar, then the ricotta. Incidentally, this is also how you make cannoli cream. Which is excellent on pretty much anything – even bagels.
So there you have it. Wine soaked peaches with whipped vanilla ricotta. I didn’t take a picture, because I accidentally went heavy on the vanilla and it wasn’t that pretty. That, and I ate it before anyone asked me what the “recipe” was.