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You know what's delicious? Mary's Peach Melba. You know what's delicious with Mary's Peach Melba? Moscato d'Asti. You know why? It tastes exactly like biting into a ripe peach.

Right now, we are pouring Cantina del Glicine's 'Nettare di Stelle,' a really nice example of a very traditional, fun, slightly spritz-y wine from a small estate with one of the oldest cellars in Barbaresco. Oh, and it has CATS ON CLOUDS on the label (or snowflakes, depending on what season it is). 

I know there is plenty of bad Moscato out there. But there is plenty of bad everything out there. One way to make sure you don't get anything too awful is to look for the DOCG label on the neck of the bottle. This means you are assured of the Italian goodness in that bottle, via the Italian government.

Also, it's going to be around 5% alcohol. Which means, if you feel like opening that bottle and drinking a glass Sunday morning with some strawberry pancakes before crushing the rest with Peach Melba after dinner, your whole mid-Sunday won't be filled with naps and pizza delivery. Score one for wine drinking AND productivity. 


Peach Melba is a super easy way to showcase summer ingredients at the height of the season without too much time in the kitchen. 

Mary's Peach Melba

Poached Peaches

4 peaches (ripe but not squishy; 2 days after I buy them has been working for me)
1  Vanilla Bean
1 cup Sugar
1 teaspoon lemon juice

Begin by blanching and peeling peaches. Bring enough water to cover the peaches up to a simmer. Lightly cut a small X into the end of your peaches - only skin deep. Gently lower peaches into simmering water and blanch for 1 minute. Remove with a slotted spoon and place peaches directly into an ice bath. After 1 minute, peel the skin from the peaches (This should be easy to do and the skin should slip right off)

Cut peaches in half starting at the stem end and going all the way around. Gently pull the halves apart and remove the pit. Gently toss  peach halves with the sugar and scraped vanilla bean. Let sit for an hour, covered.

Combine macerated peaches with 3 cups of water and  Lemon Juice and bring the mixture to a low simmer. Let peaches simmer about 8 minutes, then turn off the heat and allow peaches to cool in the juice.

Raspberry Sauce

1 cup raspberries
4 teaspoons sugar

Blend raspberries and sugar in a blender to a purée. Strain.

To Assemble Peach Melbas

Scoop vanilla ice cream into chilled dishes. Top with poached peaches, raspberry sauce, and toasted almonds if desired.

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