A local interpretation of the German summer punch called Pfirsichbowle, this refreshing drink is unbeatable fur an afternoon party on a hot summer’s day. If you don’t have your own peach tree, use the handy search tool at farmfresh.org to locate one nearby-there are dozens of peach orchards on the South Coast and South Shore.
For a special treat, try some of Acushnet’s famous white peaches in your Pfirsichbowle. Extraordinary!
- 4 large or 6 medium fresh local peaches
- 1 – 3 tablespoons sugar
- 1 bottle Riesling—we used 2013 Travessia, from New Bedford
- 1 bottle well-chilled sparkling wine—we used Westport Rivers’ Farmers’ Fizz
Start infusing the peaches several hours, or even a day, ahead. Bring a good-sized saucepan of water to boil over high heat. Half-fill a similar-sized bowl with ice water. Using a small, sharp knife, cut a shallow X near the bottom of each peach, then lower them into the boiling water. After about a minute remove the peaches to the ice water briefly to stop them from cooking.
Slip off the skins, remove pits, and slice the peaches finely into the bottom of a large jar or pitcher. Pour over the wine, and sweeten to taste. There’s a lot of inherent variability in the sweetness of the three main ingredients here, so the balance is all up to you.
Chill until serving time, then gently stir in the bubbly. Serve in iced cups, making sure everyone gets plenty of peaches. Recline in chaises longues or hammocks and take turns fanning one another with palm leaves fur best effect.
Serves 6 – 8.