Peach And Passion Fruit Smash Recipes

Steps:

• In a small saucepan, combine sugar, 1/4 cup water and ginger root. Simmer until sugar is fully dissolved, about 5 minutes. Let stand, uncovered, 20 minutes. Strain syrup; discard ginger. Cool.
• In a cocktail shaker, combine 2 ounces syrup and remaining ingredients except club soda. Shake vigorously. Pour into ice-filled highball glasses. Top with club soda. Serve, garnished with mint sprigs.

Steps:

• Make shells:
• Preheat oven to 425°F.
• Stack phyllo between 2 sheets of wax paper and cover with a kitchen towel. In a very small saucepan melt butter. On a work surface brush 1 phyllo sheet with half of melted butter. Top buttered phyllo with a second phyllo sheet and brush with remaining butter. Sprinkle amaretti crumbs evenly over second phyllo sheet and top with remaining phyllo sheet. Cut phyllo stack into quarters and fit 1 quarter into each of four 3-inch tart pans with removable fluted rims. Fold in pastry overhang to form a shallow crumpled edge.
• Bake shells on a baking sheet in middle of oven until golden, about 15 minutes, and cool in pans on a rack. Shells may be made 1 day ahead and kept in tart pans, loosely covered, in a cool, dry place.
• Make filling:
• Line a sieve with a double thickness of cheesecloth or a paper towel and set over a bowl. Drain yogurt in sieve, covered and chilled, at least 1 hour. Discard liquid and transfer yogurt to a bowl. Stir in sugar.
• Halve and pit peaches and cut into 1/2-inch-thick wedges. Transfer wedges to a small bowl. Halve passion fruit and scoop flesh and seeds into bowl. Stir in honey until combined well. Fruit mixture may be made 2 hours ahead and kept chilled, covered.
• Assemble:
• Just before serving, remove shells from pans and divide yogurt among shells, smoothing tops. Top yogurt with fruit mixture.

Steps:

• 1. In a small saucepan, combine sugar, 1/4 cup water and ginger root. Simmer until sugar is fully dissolved, about 5 minutes. Let stand, uncovered, 20 minutes. Strain syrup; discard ginger. Cool. 2. In a cocktail shaker, combine 2 ounces syrup and remaining ingredients except club soda. Shake vigorously. Pour into ice-filled highball glasses. Top with club soda. Serve, garnished with mint sprigs. Yield: 4 cocktails.

Steps:

• Bring the sugar, 1/2 cup water and ginger to a simmer in a small saucepan. Tear and add in 4 of the mint leaves. Once the sugar is dissolved, about 2 minutes, turn of the heat. Strain and set aside to cool.
• Slice the peach into slices, reserving 2 for garnish. Add the peaches, the remaining mint, and the lime quarters to a cocktail shaker. Mash with a muddler until broken up and juicy. Add the bourbon and muddle again. Add 2 ounces of the simple syrup, fill the shaker with ice and shake.
• Strain into 2 cups filled with ice. Top off with ginger beer, garnish each with a peach slice, a lime slice and a sprig of mint.