Difference between revisions of "Roasted Sangria"
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Latest revision as of 10:55, 29 January 2008
Submitted by Lumpy and part of my entry into ISCA 13
Ingredients[edit]
- .5 granny smith apple
- 1 plum
- 1 nectarine
- 1 tbsp sugar (granulated)
- 1 tbsp oil
- .5 bottle (375ml) ice wine (or other super sweet desert wine)
- 1 bottle chardonay (or any white wine you like)
Cooking[edit]
First up, cut up your fruit into wedges, toss with a little oil and sprinkle with the sugar. Let that sit for 10-15 minutes, and head out to the grill. Place on the grill and stay close! Because of the sugar (natural and added) they can burn pretty quick.
Keep turning regularly, and pull pieces off as they are done, the different densities vary the cooking times amongst the fruits.
Toss the fruit in a pitcher, add your wine, and put in the fridge to sit for a few hours / overnight. The longer it sits, the better it gets. If your fruit has lots of char on it, you can scrape it off, or, you can filter the sangria through cheese cloth after sitting.
Once time has allowed the fruity goodness to spread throughout, you'll have a glass full of the best sangria you've ever had!!
