Sparkling Peaches

Add some “sparkle” to your cocktail hour or dinner party with this fresh summer peach recipe.

Ingredients

6 Peaches

1 Bottle Champagne

1/2 cup Sugar

1 Vanilla Bean (split lengthwise)

Bring a saucepan three-fourths full of water to a boil. Dip each peach, one at a time, into the boiling water for 5 to 6 seconds. Remove from water and peel the peaches. Halve each peach and remove the pits.

Combine the Champagne 1/2 cup sugar and vanilla bean in a saucepan large enough to hold peaches in a single layer. Place over low heat and stir until the sugar dissolves. Add the peaches and simmer until just tender, 2-5 minutes, do not overcook.

Place the peaches and the cooking liquid to a glass bowl (the peaches must be completely covered by the liquid) and let cool to room temperature. Cover tightly and refrigerate for at least 2 or 3 days.

When ready to serve place in an 8 oz cup or wine glass, garnish with a mint leaf. If taking on a cruise us plastic cup and cover with plastic wrap until ready to serve on board for that “special” cocktail hour.

Cilantro Corn Salad

"An easy recipe to put together for a lunch, dinner cruise or prepare ahead for a family outing. Best made from fresh corn off the cob."

Ingredients:

2 cups Fresh Corn (canned may be substituted)

¼ cup White Wine (dry or semi-dry)

½ cup Garlic, minced

¾ cup Green Bell Pepper, finely chopped (use red and green for extra color)

½ cup Red Onion, finely chopped

½ tsp. Jalepeno Pepper, finely chopped (optional)

Dressing:

2 Tbs. Rice Vinegar

2 tsp. Lime Juice, fresh

2 tsp. Cilantro, chopped

1Tbs. Parsley, chopped

Sale & Pepper to Taste

Directions:

Heat the Wine and braise the Corn and Garlic in medium pan over medium heat until the Wine has completely evaporated.

Add the Peppers and Onions and toss for three minutes.

Combine the dressing ingredients and toss with the Corn and Pepper mixture.

Serve slightly cool or at room temperature.

Keeps well stored in refrigerator for 4 to 6 days.