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Annabelle White - Source: Breakfast -
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Pesche Al Vino
Finding the right wine is important - the heat of the summer sun in Waipara, North Canterbury would be ideal, so the choice was simple, and my love of Main Divide wines made it an easy selection.
Search out a bottle of Main Divide Pokiri Reserve late picked Pinot Gris 2009!
This is as much a method as it is a recipe - simply fill a wide jug with unpeeled peaches that have been cut into wedges but are still intact on the stone. Fill with one bottle or two of a fruity white wine.
We selected Main Divide Pokiri Reserve late picked Pinot Gris 2009. This wine is full of fruit, but has a great dry finish and is wonderful with the peaches. Although the fruit was harvested late in the season with a certain amount of berry shrivel, it is not the full-blown dessert style. It is luscious and has enough sweetness to work with stone fruit while at the same time finishing dry.
You simply enjoy with antipasti or anything spicy and then eat the peaches with a plate knife and fork and nothing else for dessert!
If you can't locate that specific wine, a medium full fruit wine is ideal for this combination.
Cover with cling wrap (so you don't attract fruit flies) and leave at room temperature for two hours - then chill and serve cold.
If you have peaches and wine left over (highly unlikely) strain the wine out of jug back into bottle, refrigerate and consume over the next few days. Same applies to the peaches: Reserve and place in a bowl, cover and refrigerate. Serve cold.
Fresh Fruit Smoothie
2-3 peaches or plums or apricots or nectarines or a combination
of them all
fresh mint
Blitz in blender. Add 1 cup very cold Calci Trim milk and a few generous spoonfuls of Naturalea organic yoghurt or Meadowfresh peach and passionfruit. Process well. If using unsweetened yoghurt you may want to add a little honey, otherwise, if using a fruit yoghurt this will not be needed.
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