Peach Pinot Parfait
As discussed during the tour, it all begins with a bottle of Peach Pinot….
Slicing nectarines and peaches into generous portions (peel if preferred) – to this bowl add about half of your Peach Pinot (allowing for enough to just about cover the quantity you have cut) – these should be allowed to macerate for several hours (I always do it the night before, but sometimes the morning of, so long as I have 2-3 hours to allow)
These are transferred from liquid before the fam arrives, and they are scooped into a bowl where they stand for about 20 minutes (you can chill them additionally as well to encourage renewed firmness, totally your call)
In a separate bowl – we add goat cheese and/or mascarpone cheese (typically a healthy amount, measurement is subjective for your needs as we tend to sample and eat it as we make). Drizzle a good amount of honey onto the cheese(s) and stir liberally. You should see a faint changing of color as the honey is being incorporated (a dull gold as it all comes together).
In a cup/glass/bowl – we spoon a layer of the fruit, a sprinkling of granola (this last time we used a mixed nut & vanilla) then a layer of the honey cheese, then a layer of granola – then repeat & repeat to a size/amount you prefer.
The wine is then retrieved from the original bowl, hit with some ice and served beside it.