by Malia Kirby L.Ac.
Mark Twain once wrote regarding watermelon in his novel, Pudd’nHead Wilson, “The true Southern watermelon is a boon apart, and not to be mentioned with common things. It is the chief of this world's luxuries, king by the grace of God over all the fruits of the earth. When one has tasted it, he knows what the angels eat. It was not a Southern watermelon that Eve took; we know it because she repented.” All due respect to Mr. Twain, but if the man had experienced that which is the Palisade peach, I doubt he would have been as bent to wax poetic over the watermelon in such a manner.
Personally, my favorite way to enjoy our local peaches is raw, straight out of the hand for dessert, no addings or trappings necessary. When you buy an entire flat of them at the farmer’s market, however, it’s usually good to have a plan of action on how you’re planning on using them up, or you’ll be sick of them by the time you’ve finished them off. This week, since it is now officially peach season here on the Front Range, we’ll be making these peach spritzers for weekend brunch. Or mid-afternoon cocktails. Your choice.
Palisade Peach Spritzers
1 ½ c water
¾ c sugar
4 fresh peaches, sliced
4 sprigs fresh lemon verbena
1 bottle Riesling
1 bottle club soda
6 oz raspberries, rinsed
Place the sugar and the water in a medium saucepan, stirring until the sugar dissolves. Add the peach slices and the lemon verbena, then gently bring to a simmer over low to medium-low heat. Remove the syrup from heat, then cover until cooled to room temperature. Discard the lemon verbena sprigs, then transfer the peaches and the syrup to an airtight container and refrigerate overnight.
When ready to serve, place 2-3 peach slices and 2-4 raspberries in a pre-chilled wine glass with ¼ c of the syrup and ½ c of the Riesling, then top with the club soda. Serve immediately.
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