Sparkling Peach & Basil Shrub Cider + Grilled Peach & Prosciutto Flatbread

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Adding peaches to any of our ciders works great! Peaches and apples are both late summer tree fruits that often share many of the same flavors. Add them to these recipes for an additional boost of fruity deliciousness.

Sparkling Peach & Basil Shrub Cider 

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Ingredients

  • 1 lb peaches, cut into 1-inch pieces

  • 1 cup sugar

  • 1 cup white wine vinegar

  • 10 to 20 fresh basil leaves 

  • Merchant’s Daughter Dry Cider 

  • Sliced peaches, for garnish

  • Basil leaves, for garnish  

Method 

For Shrub

  1. In a medium bowl, add the peaches and sugar. Toss together until the sugar is dissolved. Cover with plastic wrap and refrigerate overnight.  

  2. The next day, toss the peaches again and refrigerate overnight (2 days total). 

  3. On day two, add the vinegar and basil to the peach mixture and stir to combine. Cover tightly with plastic wrap and refrigerate for 7 to 10 days.  

  4. Set a fine-mesh strainer over a medium bowl and strain the peach mixture, pressing all the liquid through the strainer with a wooden spoon or rubber spatula.  

  5. Pour the peach shrub liquid into a mason jar, bottle, or container of your choice with a tight-fitting lid and store in the refrigerator until use.  

Note: You can keep your shrub base in the refrigerator for up to 6 months.  

For Cocktail

  1. Combine peach shrub with chilled cider in a 1:2 ratio over ice, and gently stir to combine. 

  2. Garnish with peach slices & fresh basil. 

(Shrub recipe source, CIA Dish: https://www.ciafoodies.com/basil-peach-shrub/)

Grilled Peach & Prosciutto Flatbread

Ingredients

  • 1 pre-made flatbread or pizza crust

  • 6 peaches, cut into small wedges

  • 1 lemon

  • 2 tbsp. olive oil, separated

  • 2 c. baby arugula

  • salt and pepper

  • 4 oz. thinly sliced prosciutto

  • balsamic reduction (optional)

Method 

  1. Heat grill to medium. 

  2. Grill peach wedges and flatbread until lightly charred, approximately 3-5 minutes per side. Remove from heat.

  3. Toss peaches with 1 tbsp olive oil and juice from one lemon, then gently fold in arugula. Season with salt and pepper to taste.

  4. Top flatbread with peach mixture and prosciutto.

  5. Finish with a drizzle of the remaining olive oil and balsamic reduction, if desired.

Cocktails, Meals, PairingsChristine SislerSemi-Dry