Peaches wrapped in proscuitto and tossed on the grill for a few minutes may be the easiest, most delicious summertime snack ever. You may remember last summer I spoke of my fruitless attempt to grow my own peach trees. Another summer and still I'm buying mine at the grocery store. Our well-loved and nurtured trees survived our insane winter and the wrath of super storm Sandy, but now we've been outwitted by bugs. I'm not bitter. I believe this juicy, fuzzy fruit is worth the fight.
While I'm not juicing my own homegrown peaches, I am still celebrating summer's bounty with a nice frosty peach daiquiri tonight. Daiquiris have a bad rap for being syrupy sweet, but made correctly with the right balance of tart and sweet and buzzed with loads of ice, they are lovely on a hot summer's eve or poolside with friends. Break out your blender and join me for a simply delicious and ice cold happy hour.
Frozen Peach Daiquiri
4 to 5 large ripe peaches, washed, peeled and pitted 1 cup light rum 1/4 cup of Curacao (orange liqueur) 1/4 cup freshly squeezed lime juice 4 cups ice cubes
Combine all of the ingredients in a blender and blend until evenly combined and slushy. Divide between 4 daiquiri glasses.
Sweeteners: If your peaches are not sweet enough, add honey or sugar to sweeten your recipe. But remember you are aiming for a refreshing cocktail, not a super sweet sip.
Thicker Daiquiris: Use more ice if you'd like thicker, less slushy daiquiris.
Shortcut: you may replace the peaches with 1 1/2 cups of peach nectar, but reduce the orange liqueur by half as store bought bottled peach nectar is sweet.