Move Over Mimosa!

8 Aug

bellinis are best with past-prime stone fruits

So, I’m in the middle of moving to a small city in Western Ontario called London.  At first, I assumed that repeating, “No, it’s London, Ontario … like in Canada, not in England!” would be the topmost annoying aspect of living there.  In fact, that is only the twelfth most annoying aspect (the first most, it transpires, is the homicidal truck drivers who seem to have it in for their arch nemesis: the bicycle).

Anyhow, after two weeks of settling affairs in London, I have high-tailed it back to the States, where I intend to stay until school starts for my partner in September.

Thus, last week found me hopelessly lost on small town highways in the wilds of Upstate New York.  In my New York State guidebook, this experience will come highly recommended… especially if it culminates in excellent directions from a mildly drunk trucker named Barney at a roadside diner.

Things you can expect to find when lost Upstate:

  • Tall, winding hills, the tops of which offer superlatively beautiful mountain vistas, and the bottoms of which make for delightfully breezy coasting
  • Cool, fragrant fresh air (though, admittedly, sometimes that fragrance is cow … a different kind of fresh)
  • Numerous roadside stands, on which you can find corn, tomatoes, potatoes, peaches, nectarines and apricots, all picked that day, with an accompanying honor system cash box for self service check-out

And so, instead of feeling lost in the boons of NY, I found myself believing that I had been guided by some benevolent providence to a Land of Fresh.  Plus, the stone fruit we bought was worth the two-hour ‘detour’ any day.

What to do with five pounds of just picked stone fruits?

First, you obviously want to stuff your face.  No napkins or knives necessary: luxuriate in an all natural apricot face and neck masque!

Second, pair with yogurt, ice cream, pancakes, or slice a few before, after or alongside basically any meal at all.

But, if you’re anything like me, your eyes were bigger than your stomach and you’re left five days later with three wilted and bruised, past-prime nectar nuggets.


Instead, here is a recipe for the best of brunch beverages: the Bellini.

Mimosa, move over!

1)      Buy a cheap bottle of Champagne, Prosecco, Cava … something white or pink and bubbly.
(Note: Stay away from sweet sparklings – these drinks will be sweet enough on their own!)

2)      Pit your fruits (peaches, nectarines, apricots, plums…any stone fruit or combination thereof)

3)      Using your hands, a fork, a masher, a rock, or a food processor, pulverize your fruit until it is a thick mess of pulp

4)      Pour a tablespoon or two of the pulp into glasses

5)      Pour your sparkling wine on top (carefully!)  The bubbles from the wine should disperse the pulp from the fruit, though there’s nothing wrong with having a ball of pulp at the bottom of your glass!

6)      Bask in compliments from your brunch buddies


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