"The Kirsch-Pfirsich Bowle"
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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
- Pit and halve the cherries (kirsch).
- 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
- 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.
- Chill for several hours (from 8-24).
- Add lots of fruit to a wide-brimmed glass and some wine.
- Garnish with an herbal sprig, if you like.
- The fruit becomes delightfully boozy: Celebrate the "bowle" tradition. Zum Wohl. Prost. Cheers, to the onset (or outset) of summer!
- This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart
- This recipe was entered in the contest for Your Best Recipe for Cherries
Tags: pie in a glass, hold the crust
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over 1 year ago Niknud
Details, details. No matter - all the crust is there to do is get the delicious filling to your mouth. Lovely pictures.
over 1 year ago Sagegreen
Thanks, Niknud, So true!
over 1 year 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!!
over 1 year ago Sagegreen
Thanks, s. Your slab pie reminded me of this. And there is also a post for an Italian version, too.
over 1 year 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?
over 1 year 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...
over 1 year ago Sagegreen
Just added an image of one with both white and yellow peaches, white wine, Campari, and Rainier cherries.
over 1 year ago Sagegreen
OK, this is not a pie or tart, but you should savor this drink with a peach pie or tart!