And I do mean SAUCY! This was strooooong. But refreshing when combined with the strong afternoon beach sun. And I didn’t leave any of the boozy fruit behind either! It was a great afternoon snack and the leftover fruit helped fancy up a key lime pie at dessert time. The fruit would be a great topper for most desserts, actually! (Except maybe a child’s birthday cake. Your call. )
Put a whole bunch of seasonal fresh fruit into a punch bowl, or pitcher.
Don’t forget to add the booze! Just a few bottles of wine. And some tequilla too.
After it sits for a few hours (to ensure maximum fruit booziness), serve yourself up a big glass and enjoy!
Saucy Sangria over ice.
The drink that keeps on giving!
Boozy Fruit 🙂
And giving, and giving, and giving…
Boozy Fruit on Key Lime Pie
Saucy Sangria Recipe
3-4 Cups seasonal fresh fruit
1.5 Litres of Red Wine
1.5 Litres of White Wine
½ cup Tequilla
½ cup Triple Sec
½ cup fresh lime juice
1 Cup Sugar
1. Cut up fresh fruit and put into pitcher or punch bowl.
2. Add remainder of ingredients and refrigerater for 2 + hours before serving. Serve over ice.
This is definitely a recipe to make on a Sunday afternoon when you have a few hours! It’s a bit time consuming because to get that good custard-y texture, you have to allow the mixture to heat and cool a few times. But it’s totally worth it. It’s soooooo decadent….you might not need a whole portion. But why would you want to stop eating something that tastes so good?
Let’s not forget about that carmelized sugar coating, which offsets the sweetness of the rest of the dish with a slight, smoky burnt flavour. And let’s face it, its just kinda fun to crack it. Don’t worry if you don’t have a kitchen torch to burn the sugar with, you can just load the top up with sugar as usual and put it under the broiler until it starts to brown. No fancy kitchen gadgets required!
Peaches and Cream Creme Brulée Spiked with Southern Comfort
Peaches and Cream Crème Brulée Recipe
2 chopped peaches
1/2 cup white sugar
2 cups whipping cream
4 ounces high quality white chocolate, chopped
4 egg yolks
1 tablespoon vanilla extract
1/2 cup brown sugar, firmly packed
2 Tbsp Southern Comfort (divided among all six ramekins)
1. Preheat oven to 300 degrees F (150 degrees C).
2. Set 6 (4-ounce) ramekins in a deep baking dish. Divide peaches evenly amongst ramekins. I’ve used french onion soup bowls in a pinch, and it worked just fine.
3. In a saucepan, stir the cream and sugar over medium heat. When the mixture comes to a slow simmer remove from the heat. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla extract. Divide the mixture evenly between the ramekins. Place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged.
4. Bake in preheated oven until custard has set, about 45 minutes. Remove pan and turn oven to broil.
5. Sprinkle the brown sugar over each of the ramekins. Place pan under broiler until sugar has melted and caramelized, about 5 minutes.
6. Remove ramekins from water bath. Allow to cool for about 15 minutes. I prefer to chill these in the fridge before serving however they are just as heavenly served warm.