marsha-tbay
Well-known member
Stone Fruit Zurra
In southern Spain, you will come across pitchers of zurra, a sangria usually made with peaches or nectarines. Similar in concept is the dessert zurracapote..dried apricots and prunes simmered in red wine with cinnamon and lemon peel. This sangria reflects these enchanting elements. A good Boudreaux is an excellent choice for this recipe, guaranteeing a rich sangria experience.
2 peaches, pitted and sliced
2 nectarines, pitted and sliced
1 cup dried apricot slices
2 T. lemon zest
1 t. ground cinnamon
2 oz. apricot brandy
750 ml bottle light red wine, chilled
12 oz. club soda, chilled
About 3 cups ice cubes
In a large (at least 2 quart)glass pitcher, mix together the peach, nectarine, and apricot slices, lemon zest and cinnamon. Add the apricot brandy and stir to combine. Slowly pour in the wine, stirring gently. Refrigerate for at least 2 hours or as long as overnight. When ready to serve, add the club soda and stir gently with along handles wooden spoon. Fill highballs, wineglasses, or other decorative glasses with ice cubes and slowly pour the sangria over the ice. Allow fruit slices to fall into the glass.
Serves 4 to 6
In southern Spain, you will come across pitchers of zurra, a sangria usually made with peaches or nectarines. Similar in concept is the dessert zurracapote..dried apricots and prunes simmered in red wine with cinnamon and lemon peel. This sangria reflects these enchanting elements. A good Boudreaux is an excellent choice for this recipe, guaranteeing a rich sangria experience.
2 peaches, pitted and sliced
2 nectarines, pitted and sliced
1 cup dried apricot slices
2 T. lemon zest
1 t. ground cinnamon
2 oz. apricot brandy
750 ml bottle light red wine, chilled
12 oz. club soda, chilled
About 3 cups ice cubes
In a large (at least 2 quart)glass pitcher, mix together the peach, nectarine, and apricot slices, lemon zest and cinnamon. Add the apricot brandy and stir to combine. Slowly pour in the wine, stirring gently. Refrigerate for at least 2 hours or as long as overnight. When ready to serve, add the club soda and stir gently with along handles wooden spoon. Fill highballs, wineglasses, or other decorative glasses with ice cubes and slowly pour the sangria over the ice. Allow fruit slices to fall into the glass.
Serves 4 to 6