Stone Fruit Sangria
This sangria recipe is an absolute summer favourite. I make it every year with whatever fruit is at its peak. In June, I make it with local strawberries and juicy watermelon. In July/August, you can swap in nectarines, peaches, or apricots for either of the stone fruits listed. In December, stick to citrus fruits. Just keep the fruit-to-other-ingredient ratio the same, and it’ll be scrumptious.
I served this particular sangria for my husband’s birthday a few weeks ago and I partnered with Castello Cheese to share my favourite tips for creating a beautiful summery cheeseboard to go with it. They went perfectly together.
I started with Castello Extra-Creamy Danish Blue (a go-to for platters) and their sweet and nutty Tickler Extra-Mature Cheddar (which has become a family favourite). I added a wedge of creamy, buttery Brie and some tangy Castello Aged Havarti for a perfect range of flavours and textures.
Once you’ve settled on your cheeses – some crumbly, some creamy, some tangy, some milky – next comes the artistic part! Fill in all the remaining space on the board with crackers of different shapes and sizes, sun-soaked seasonal and/or tropical fruit, and something for spreading.
Here, I used small crostini crackers, round wafer crackers, and buttery breadstick crackers.
I reached for the juicy strawberries and cherries I found at the market, and added some pretty passionfruit for the delectable texture, and added it to the board more as a garnish than something to eat (although a few of the puckersome seeds go deliciously with the cheddar).
I nestled in a small bowl of store-bought fig jam – but you can make your own 10-minute any-fruit chia jam if you like.
When styling a cheeseboard, think in layers – pop a few smaller fruits on top of the cheeses and slice a few in half to show their cross-sections. Tuck a few breadsticks in around the cheese and sprinkle a few cracker crumbs around.
Dig into the cheese before guests arrive – slice a few pieces off the harder cheeses and put them on top, cut a wedge of the brie. This makes it look approachable, and people aren’t shy to dig right in.
I like to use small dishes to help fill the space on the board and make it look like a real feast. Pile everything on to give the impression of abundance.
For the sangria recipe, it’s really best to plan a day ahead to give the sugar plenty of time to dissolve fully and to allow the beautiful flavours of the fruit to meld with the wine and brandy. It is still delicious if you make it in the afternoon and serve in the evening, but just not quite to its fullest potential.
Fellow cheese lovers, be sure to follow Castello on Facebook and Instagram for delicious inspiration. Last time I partnered with them, I made a delicious brunch cheeseboard – be sure to check that out, too, if you missed it!
Thank you, dear friends and readers, for supporting the thoughtfully-chosen collaborations that keep the Foodess kitchen running.
Stone Fruit Sangria
- 12 ounces about 4 ripe plums, pitted and sliced
- 12 ounces cherries red or ranier, pitted and halved
- 1/2 cup granulated sugar
- 1/2 cup brandy
- 1 bottle red wine something you like to drink, but not too special
- Combine plums, cherries and sugar in a large pitcher, stirring to mix. Top with brandy and red wine and stir again. Cover top of pitcher with plastic wrap and refrigerate the sangria for at least 4 hours, and preferably overnight to allow the sugar to dissolve fully and for the flavours to meld. Serve in wine glasses. It'll keep in the fridge for about 3 days.