After 3 1/2 weeks of dreary weather the sun was finally shining on Friday! I was so happy to see it and I’m hoping that it means this is the beginning of summer. Of course I got a jump start on summer last week when I went to Orlando for Food and Wine Conference! Talk about fun in the sun! I had some amazing food, delicious drinks, saw some incredible people, and reunited with many of my friends. It was a weekend to remember and the weather was gorgeous! It definitely put me in the summer time mindset.
When I think of summer I think of sunshine, swimming, and grilled food. This week the Sunday Supper theme is Throw Something on the Barbie. My husband is the main grill master in our house but over the past 2 years I’ve been doing more and more grilling on my own. My favorite thing to grill is steak. I love the smell of a steak on the grill…yum! We also do a lot of corn and potatoes on the grill as well.
I wanted to do something different for this weeks theme. I thought about making a grilled dessert and almost went that way but I have a lot of cookies to make this weekend so I figured I’d just eat some of those. So I went a little crazy and made a Grilled Peach and Pineapple Sangria!
No you don’t have to clean out your ears. I did say that I made a grilled beverage. In order to create this recipe I took peach halves and slices of pineapple and brushed them with a sweet cinnamon butter mixture. I put them on the grill and let them get charred then I cut them up. I mixed up the sangria, added most of the fruit, and put it in the refrigerator.
Before serving I skewered a few pieces of grilled pineapple and peaches and I was good to go! I wasn’t quite sure what type of wine to use but at the conference last weekend CK Mondavi gave us a helpful chart to pair foods and wines. I found that both pineapple and peaches pair well with white wines though they paired best with different types. Instead of choosing the type I used CK Mondavi Blonde Five wine. It has five varietals and I thought it would work best with the grilled fruit sangria.
This is such a light and crisp sangria. It isn’t too sweet which is what my husband and I look for in sangria. It’s fruity without being overbearing. This is the perfect cocktail to sip on outside in the summertime. The grilled fruit add a lot of flavor and I loved the couple pieces sitting on top of the sangria. Since you can easily make a pitcher of it this is a great drink for parties and summer BBQ’s as well.
- 1 bottle white wine (I used CK Mondavi Blonde Five)
- ½ c. orange liqueur
- 2 c. light lemonade (or ½ c. lemon juice and ½ c. simple syrup)
- 3 peaches, pitted and cut in half
- ¼ of a pineapple cut into 3 or 4 strips
- 1 T. butter, melted
- 1 T. sugar
- 1 t. cinnamon
- In a large pitcher combine the wine, orange liqueur, and lemonade. Place in the refrigerator.
- In a small bowl combine the melted butter, sugar, and cinnamon. Mix well.
- Heat an outdoor grill to medium heat. Brush the cut side of the peaches with the butter mixture and brush the butter mixture all over the pineapple. Place the fruit on the grill.
- Grill for 2-3 minutes then turn the peaches ¼ of a turn and flip the pineapple over. Cook for an additional 2-3 minutes. Remove from grill.
- Slice the pineapple strips into 5 or 6 pieces each. Slice each peach half into 5 slices. Put ¾ of the pineapple and peaches into the sangria pitcher. Refrigerate for at least 2 hours before serving.
- Before serving, skewer several pieces of the grilled pineapple and peaches on mini skewers. Pour the sangria into glasses filled with ice and place the fruit skewer on top.
- Grilled Peach and Pineapple Sangria by Hezzi-D’s Books and Cooks
Let’s Get This BBQ Started!
- Bruschetta with Grilled Bread by Wholistic Woman
- Cilantro Lime Grilled Shrimp with Pineapple Salsa by Taste And See
- Grilled Avocado with Cilantro-Lime Cream by Grumpy’s Honeybunch
The Main Event
- Bison Sliders with Special Sauce by Un Assaggio of Food, Wine & Marriage
- Bourbon & Brown Sugar Marinated Grilled Steak by Books n’ Cooks
- Buffalo Wing Burger by Red Cottage Chronicles
- Chicken Mazatlan by Palatable Pastime
- Greek Lamb Burgers by Positively Stacey
- Grilled Avocado with Confetti Shrimp Salad by The Weekend Gourmet
- Grilled Shrimp Corn Salad with Avocado Vinaigrette by Food Lust People Love
- Grilled Duck with a Red Wine Reduction by Monica’s Table
- Grilled London Broil Steak Tacos by The Freshman Cook
- Grilled Pork and Pineapple Salad by Caroline’s Cooking
- Grilled Ribeye with Simple Spice Rub by Cooking Chat
- Grilled Salami Sandwich by Magnolia Days
- Grilled Flank Steak with Chimichurri Sauce by Angels Home Sweet Homestead
- Hawaiian Chicken Kebabs by Moore or Less Cooking
- Grilled Honey Balsamic Chicken by Alida’s Kitchen
- Grilled Tuna Steaks with Orange Tomato Sauce by Cindy’s Recipes and Writings
- Grilled Tuna Steaks with Strawberry Mango Salsa by simple and savory
- Honey Mustard Grilled Pork Chops by My World Simplified
- How to Grill Salmon and Shrimps in Banana Leaves by Asian In America
- Lemon Herbed Yogurt Chicken Kabobs by Momma’s Meals
- The Best Baby Back Ribs Ever!! by A Day in the Life on the Farm
On a Side Note
- Easy Garlicky Grilled Polenta by She Loves Biscotti
- Easy Grilled Artichokes by April Golightly
- Grilled Asparagus with Lemon and Manchego Cheese by Cupcakes & Kale Chips
- Grilled Cantaloupe Salad with Queso Fresco and Herbs by Cooking With Carlee
- Grilled Corn with Herb Butter by My Imperfect Kitchen
- Grilled Vegetable Pasta Salad by Cookin’ Mimi
Saucy Sentiments and Rebellious Rubs
- Homemade Burger Sauce by Cosmopolitan Cornbread
- Homemade Coffee Steak Rub by Renee’s Kitchen Adventures
- Grilled Banana Boats by Our Good Life
- Grilled Blueberry Cobbler by That Skinny Chick Can Bake
- Grilled Dessert Pizza by Baking Sense
- Grilled Pineapple with Vanilla Sorbet by The Chef Next Door
- Grilled Strawberry & Blue Basil Granita by Culinary Adventures with Camilla
- Super Simple Grilled Peaches by And She Cooks
Plus Piri Piri Sauce and Recipes for Summer Grilling from Sunday Supper Movement
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