Roasted Sangria

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Revision as of 16:44, 19 September 2006 by Lumpy (talk | contribs)
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Submitted by Lumpy and part of my entry into ISCA 13

Ingredients

  • .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

Lumpy 04 sangriaPrep.jpg

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.

Lumpy 05 fruitOnGrill.jpg

Keep turning regularly, and pull pieces off as they are done, the different densities vary the cooking times amongst the fruits.

Lumpy 06 roastedFruit.jpg

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.

Lumpy 07 sangriaMade.jpg

Once time has allowed the fruity goodness to spread throughout, you'll have a glass full of the best sangria you've ever had!!

Lumpy 08 sangriaGlass.jpg