"The Kirsch-Pfirsich Bowle"

By • June 21, 2010 • 8 Comments



Author Notes: That cherry almost rhymes with peach in German makes this fun to say. This is a slightly more traditional version of a "bowle," great for summer, no cooking required. I am fondly remembering my very first visit to Germany when I first discovered this summer tradition. For contrast one photo shows the ingredients when first assembled in a serving glass, while another shows the ripe "bowle" 12 hours later ready to savor, and another 12 hours after that. But I suggest keeping the "bowle" in a large bowl altogether before making any individual servings though, so everything co-mingles equally. What a wonderful reason for a summer evening fête!Sagegreen

Serves 4

  • 1 bottle (750 ml) white or rosé wine (I prefer a dry riesling for this)
  • 1 1/2 pound Rainier yellow cherries
  • 3 large white peaches, peeled (or not) and sliced
  • wedge of lemon, Meyer if available
  • 1/8-1.4 cup organic cane sugar, to taste
  • splash of Campari, optional
  • garnish with a lavender or lemon verbena sprig, optional
  1. Pit and halve the cherries (kirsch).
  2. Add the peeled (or unpeeled) and sliced white peaches (pfirsich). Spritz with lemon (this brightens and highlights the fresh fruit flavor). You could substitute yellow peaches if white is not available, or mix together white and yellow
  3. Cover with the sugar and let stand an hour room temperature.You want at least a few tablespoons of sugar to develop the flavor further. Add a splash of Campari for more depth if you like.
  4. Chill for several hours (from 8-24).
  5. Add lots of fruit to a wide-brimmed glass and some wine.
  6. Garnish with an herbal sprig, if you like.
  7. The fruit becomes delightfully boozy: Celebrate the "bowle" tradition. Zum Wohl. Prost. Cheers, to the onset (or outset) of summer!

Tags: pie in a glass, hold the crust

Comments (8) Questions (0)

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Nog

almost 3 years ago Niknud

Details, details. No matter - all the crust is there to do is get the delicious filling to your mouth. Lovely pictures.

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almost 3 years ago Sagegreen

Thanks, Niknud, So true!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

LOL! I think it would be fabulous with a pie or tart or on it's own. My favorite flavor combo of cherries and peaches. Yum!!

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almost 3 years ago Sagegreen

Thanks, s. Your slab pie reminded me of this. And there is also a post for an Italian version, too.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Peaches and wine were always a favorite of my family. My family always did red wine but i think white wine is better, I just bought a few bottles of Rose and I want to try your recipe with the Rose, one is from a local Long Island vintner and it has peach undertones. Do you think it would be good?

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almost 3 years ago Sagegreen

Absolutely! I have done several with rosé and may even have a post for one. Look at Helen the All Night Diner's Peachy Cooler=http://www.food52.com/recipes...

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almost 3 years ago Sagegreen

Just added an image of one with both white and yellow peaches, white wine, Campari, and Rainier cherries.

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almost 3 years ago Sagegreen

OK, this is not a pie or tart, but you should savor this drink with a peach pie or tart!