Wednesday, July 29, 2009

Summer Fruit Puree

Cocktail Recipe.

When entertaining it is always a good idea to use whatever produce is plentiful and in season. I can’t get enough of the delicious stone fruit and berries this time of year. The flavors are so vibrant that you have to do very little work to make something taste fantastic.

Many people associate fruit with pies, parfaits and fruit salads. Hip Hostess likes to mix it up a little and make a few fruit purees to serve with Prosecco or Cava. It is really easy and can be done 1 day ahead and the color combinations make for a great presentation. Plus all the flavor choices make for great conversation starters. The puree lowers the alcohol content of each drink making it perfect for brunch functions. For a non-alcoholic version you can use apple juice in place of Prosecco or Cava.

Ingredients (12 servings)
2 cups sugar
1 cup water
16 oz. of any stone fruit or berries
1 tsp. grated orange peel
4 to 6 bottles chilled Prosecco or Cava (less expensive than Champagne)

Stir the sugar and water in a large saucepan over medium hear until the sugar dissolves, about 5 minutes. Cool completely.

Puree the peaches or similar in a blender with ½ cup of the sugar syrup. Strain, cover and refrigerate. In a clean blender puree the berries with 1/3 cup of the sugar syrup. Strain, cover and refrigerate. You can repeat as many times as necessary with your assorted fruits. When you are ready to serve, place each individual puree into a clear glass bowl or small pitcher.

For each serving, pour 2 to 4 tbsp of fruit puree into a wine glass or flute. Pour enough Prosecco or Cava to fill, gently stir to blend. Garnish with the whole berries if desired.

***Note-You may also put out a pitcher of orange juice in case some of the guests don’t find the combination sweet enough.


Sandy said...

Love those pineapple bottle toppers. Do you know where I can get some?

Jayne said...

Love your site, so classy!

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