McGovy Makes A Thing – Peachy Edition

I’m not what I consider particularly crafty or domestic, but from time to time, I get a wild hair. When this happens, I’m going to share the adventure – for better or for worse – with you. This particular adventure turned out delicious, but that may not always be the case.

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It’s prime peach season in the southeast, and with peach season comes the desire to make peachy things. Two peachy things, to be exact.

One of my favorite summer-time cocktails is the Bellini. Most Bellinis call for Prosecco and peach puree. Prosecco is a sweeter than I prefer, so I substitute Brut. If you like sweet wine, I suggest sticking with Prosecco.

Bellini Fresco

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  • Two fresh Peaches
  • Dash of sugar
  • bottle of Brut champagne

Slice and puree peaches and sugar in blender or food processor. Pour champagne in flute, 3/4ths full. Add puree, slowly. Peach and sugar activate carbon dioxide – science! – and makes champagne fizz like crazy. Go slow or you end up with a mess. Sip and enjoy!

Peach Crisp With A Twist

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  • 15 or so fresh peaches
  • 1 cup apricot brandy
  • 2 cups flour
  • 1 cup sugar
  • tbsp brown sugar
  • 2 cups butter
  • 1.5 tsp ground cinnamon

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  1. Preheat oven to 350 degrees.
  2. Layer peach slices in 9×13 inch baking dish. Drizzle brandy over peaches.
  3. In large bowl, mix flour, sugar and cinnamon. Slice butter into chunks and mix into dry ingredients until you have small pea-sized crumbs. Sprinkle crumbs evenly over peaches, then sprinkle brown sugar on top.
  4. Bake for ~1 hour or until lightly golden brown.
  5. Serve alone or with a scoop of vanilla ice cream. Enjoy!image3

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