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Pfirsichbowle (peach wine punch)
A German summer classic that stands in a glass punch bowl at garden parties all over the country: ripe peaches steep with sugar and lemon in dry white wine, and the ice-cold sparkling wine goes in only just before serving. The fruit turns soft and aromatic, the wine takes on its scent, and every ladleful brings a few pieces of fruit into the glass. The recipe makes a good two and a half litres.
Kochzeit
25 min
Portionen
4
Zutaten
7
Nährwerte
pro Portion510 kcal
Kalorien
1 g
Eiweiß
0 g
Fett
40 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Zubereitung
- 1
Score a cross in the base of each peach, put them into a pan of vigorously boiling water and leave them to stand.
- 2
Lift the peaches out with a slotted spoon, refresh them in cold water and pull off the skin. Cut the flesh from the stone and dice it into bite-sized pieces.
- 3
Put the diced peaches into a punch bowl with the sugar and the juice of the lemon and mix them carefully.
- 4
Pour in about 200 ml of the white wine and leave the fruit to steep in the fridge, covered.
- 5
Pour in the rest of the white wine and let the punch chill thoroughly once more.
- 6
Just before serving, add the ice cubes and pour in the sparkling wine slowly, down the side of the bowl.
- 7
Wash the lemon balm, shake it dry, lay it on top and ladle the punch into glasses so that a little fruit goes into each one.
