Best Grilled Stone Fruit Sangria Recipes

GRILLED STONE FRUITS WITH BALSAMIC SYRUP

Grilled Stone Fruits with Balsamic Syrup image

Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1/2 cup balsamic vinegar
2 tablespoons brown sugar
2 medium peaches, peeled and halved
2 medium nectarines, peeled and halved
2 medium plums, peeled and halved

Steps:

In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced by half., On a lightly oiled grill rack, grill peaches, nectarines and plums, covered, over medium heat or broil 4 in. from the heat until tender, 3-4 minutes on each side. , Slice fruits; arrange on a serving plate. Drizzle with sauce.

Nutrition Facts : Calories 114 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

STONE-FRUIT SANGRIA

Stone-Fruit Sangria image

Provided by Susan Spungen

Categories Alcoholic Fruit Cocktail Party Sangria Apricot Cherry Nectarine Peach Plum Summer Party Bon Appétit Drink

Yield Makes 16 servings

Number Of Ingredients 15

Ingredients

Fruit Purée:
1 apricot
1 nectarine
1 small peach
2 tablespoons fresh lemon juice
Sangria:
2 750-milliliter bottles chilled dry rosé (such as Côtes de Provence)
2 cups chilled elderflower liqueur (such as St-Germain)
1/2 vanilla bean, halved lengthwise
3 plums or pluots
2 nectarines
2 apricots
1 peach
20 fresh cherries
Sparkling water

Steps:

For fruit Purée:
Peel stone fruit. Halve, pit, and coarsely chop.
Place chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a large pitcher or jar.
For sangria:
Add rosé and elderflower liqueur to fruit purée in pitcher; scrape in seeds from vanilla bean; add bean. Halve and pit all stone fruit. Cut fruit, except cherries, into 1/2" wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.
Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full. Top with sparkling water. Stir and serve.

STONE FRUIT SANGRIA

Stone Fruit Sangria image

Stone fruits like peaches, nectarines, plums, and cherries come together to infuse this refreshing sangria with a summery sweetness.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Number Of Ingredients 8

Ingredients

1 peach, halved, pitted, and sliced into 1/2-inch wedges
1 nectarine, halved, pitted, and sliced into 1/2-inch wedges
1 plum, halved, pitted, and sliced into 1/2-inch wedges
16 cherries, pitted
3 tablespoons peach liqueur
1 bottle (750 ml) dry white wine, such as Sauvignon Blanc
4 cups (32 ounces) chilled ginger ale
Ice

Steps:

In a pitcher or large bowl, combine peach, nectarine, plum, cherries, peach liqueur, and white wine. Stir to combine and refrigerate 1 hour (or up to overnight). To serve, add ginger ale and ice.

Nutrition Facts : Fat 162 g