Majorca Sangria (The Real Deal) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From CULINARIA SPAIN & recipe editor Ingeborg Pils comes this recipe straight from Majorca, known as Spain's *Island of Wine* for its long tradition of excellence. Altho the vineyards are sml by modern stds & produce 1.5 mil liters for export, demand for the wine is so great on the island that very little wine is actually exported. This recipe was described as authentic, but strangely did not suggest a particular red wine. Since I do not feel qualified to choose for you, I will leave that to your best judgment. (Time *does* include time for fruits to sit in the sugar) *Enjoy* Ingredients:
1 orange (well-chilled) |
1 lemon (well-chilled) |
2 peaches (well-chilled) |
2 tablespoons sugar |
1 liter red wine (well-chilled) |
2 ounces brandy (well-chilled) |
1 cup mineral water (well-chilled) |
Directions:
1. Using a sharp knife, cut away the rind from the orange & lemon in a spiral motion. Remove the pith from both fruits & slice the flesh.
2. Peel peaches, halve them, remove the pits & cut the flesh into pieces.
3. Place the fruit in a lrg glass pitcher, sprinkle w/the sugar & allow mixture to sit for 10-15 minutes in the refrigerator.
4. Add red wine, brandy + mineral water, stir gently to mix well & serve immediately.
5. NOTE: The recipe emphasized strongly that all ingredients should be well-chilled & sangria should *ALWAYS* be served *ICY COLD* !
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