Grilled stone fruit sangria combines red wine a nd a puree of grilled peaches, nectarines, cherries, plums and apricots. The pureed fruit adds an intense fruity flavor to the sangria.
Welcome to another Progressive Eats dinner! This one is themed A Vegetarian Barbecue, and is hosted by Susan of The Wimpy Vegetarian.
Now, I'm not a vegetarian. I don't own a grill (one of the drawbacks of renting an apartment vs. owning a house). But I do have a stovetop grill pan, and for this recipe, it works just as well.
I've been on a kick lately of grilling or roasting fruit before using it in recipes. It brings out an extra bit of flavor that makes the finished dish that much better.
And if you don't have a grill or a stovetop grill pan, you can roast the stone fruit before using it in this sangria. I've included instructions in the notes section below the recipe.
To grill fruit, it's best to brush it with butter, or olive oil, to help prevent sticking. Your grill grates should be clean (debris from previous use will make the fruit stick), and your grates should be very hot. If you are concerned about sticking fruit, you can always place a layer of foil between the fruit and the grill.
Grilling fruit is a very quick process—it only takes a couple of minutes! Any more than that, and the sugars will burn, and your fruit will be too soft to remove from the grill.
I really loved adding the pureed grilled fruit to this sangria. Some sangria recipes just taste like wine with fruit added. This sangria has a really intriguing flavor, that's not quite straight wine, and not straight pureed fruit.
Because you're pureeing whole fruit, your sangria is going to have some texture, sort of like orange juice with a little pulp. You can lessen that by straining your puree through a fine-mesh sieve, but the sangria will still be just a bit thicker than straight wine from a bottle.
For the puree
- 1 ripe yellow peach, pitted and halved
- 1 ripe nectarine, pitted and halved
- 1 ripe black plum, pitted and halved
- 20 sweet cherries, pitted
- 2 small apricots, pitted and halved
- 3 tablespoon unsalted butter, melted
For the sangria
- 1500 mL (two bottles) Cabernet Sauvignon
- 1 cup brandy
- 1 ripe yellow peach, pitted and chopped
- 1 ripe nectarine, pitted and chopped
- 1 ripe black plum, pitted and chopped
- 20 sweet cherries, pitted and halved
- 2 small apricots, pitted and chopped
- Brush the cut sides of the peach, nectarine, plum and apricots with melted butter. Grill over medium-high heat for 2 to 4 minutes. For the cherries, make a basket out of aluminum foil. Place the foil directly on the grill grates and grill for 4 minutes.
- Cool the fruit to room temperature, then combine the fruit and accumulated juices in a blender. Puree until smooth. If desired, strain through a fine-mesh sieve and discard any pulp or skins.
- In a pitcher, combine wine, brandy, grilled fruit puree, and chopped fruit. Chill for at least 4 hours.
No grill? You can also use a stove-top grill pan. Or, preheat oven to 375 degrees. Line a 9x13 pan with foil. Plan halved peach, nectarine, plum and cherries in the pan; drizzle with melted butter. Roast for 15 minutes. Add the apricots to the pan and roast another 10 minutes. Then continue on with Step 2 above.
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OXO Good Grips Cherry and Olive Pitter, Red
Lodge Cast Iron Grill Pan, 10.5 inch, Black
OXO Good Grips Non-Stick Pro Cake Pan 9 x 13 Inch
Oster 6-Cup 12-Speed Blender, Metallic Red
JoyJolt Stemless 15-Ounce Wine Glasses (Set of 4)
Libbey Modern Bar Sangria Entertaining Set with 6 Stemmed Glasses and Pitcher
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 82Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 0mgCarbohydrates: 9gFiber: 1gSugar: 8gProtein: 1g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it's a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious vegetarian dishes!
A Vegetarian BBQCocktails
- Tomato Caprese Tart – The Wimpy Vegetarian
- Grilled Zucchini Pizza – Karen's Kitchen Stories
- Streusel Topped Rhubarb Bars – That Skinny Chick Can Bake
- Grilled Plum and Port Parfaits – The Heritage Cook
- Browned Butter Blondies with White Chocolate Chips and Toasted Pecans – Creative Culinary