Sweet-and-sour fruit pickles in in a bubbly peach Bellini recipe? Don’t mind if I do!
I don’t know what it is, but ever since having my baby, I’ve been slowly getting into cocktails. I’ve always been kind of a wine gal, but for the past couple of months, I’ve been really into trying new cocktail recipes. Since this site is all about showing that you can go vegan without giving up fun, I thought I’d share some of the recipes I’m trying here, and I’m kicking things off with a sweet and sour twist on the traditional peach Bellini.
Today is the first installment of my new Friday Cocktail series, and I’m going to try to share a new cocktail with you guys every Friday to kick off the weekend. I might just be planning some guest cocktails, too, just to keep things interesting. Who knows!
A few weeks ago I went to Leon’s Full Service for lady drinks, and their special cocktail came with a pickled blueberry garnish. I don’t know if you know this about me, but I. love. pickles! You might not think that pickled fruit sounds delicious, but with the right blend of spices, it totally can be!
The sweet and sour pickled peaches have a peppery, clovey flavor and make a lovely garnish for a peach bellini. They’d be great on top of a big summer salad, too!
Sweet-and-sour fruit pickles in in a bubbly peach Bellini recipe? Don't mind if I do!
- 1/4 cup peach puree recipe below
- 1/2 cup Kava or your favorite sparkling white wine
- 1-2 slices pickled peaches recipe below
- 1/2 teaspoon brine from the pickled peaches
- 4 cups sliced peaches
- 1 1/2 cups white vinegar
- 1 cup brown sugar
- 1/2 cup sugar
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 2 cinnamon sticks
- 1/4 teaspoon salt
Bring a pot of water to a boil, and drop in your peaches. Boil for 1 minute, then pour into a colander and rinse with cold water. The skin should now peel off easily. Get the pits out of there, and puree the peaches in the blender with 1 tablespoon of water per peach. I’d recommend making a big batch of the puree, if you’re planning to serve these, because doing the puree one at a time is a pain in the patootie. One peach will yield enough puree for about 2 cocktails, and I’d start with at least 3 or 4 peaches, if you’re planning to have people over.
Put the peaches into two quart-sized mason jars. This doesn’t make two full quarts, so you can also use one quart- and one pint-sized jar.
Put all of the remaining ingredients except the peaches into a sauce pot, and boil until the sugar is dissolved. Pour the mixture over the peaches – making sure that you get 1 cinnamon stick into each jar – and let them sit on the counter until the jars are cooled to room temperature. Refrigerate until you’re ready to eat. You want the peaches to steep for at least an hour in the brine, but the longer they steep, the deeper the flavor they’ll get. They should keep for 2-3 weeks in the fridge.
Pour your Kava into your glass, add the puree and brine, and stir. Garnish with pickled peach slices just before serving.
You can make the Pickled Peaches a few days in advance. In fact, I encourage it! The longer they marinate, the more they take in that good, spiced flavor. In fact, if the peaches sit in your fridge for a couple of days before you make your Bellinis, you can skip adding the brine to the cocktail, because the peaches in the glass will do the trick.