Peach and Fennel Brochette a la The Shores

Wine dinners can be a whole lot of nothing or memorable.

A recent wine dinner at Azure, the restaurant at The Shores Resort & Spa in Daytona Beach Shores, Florida, hit the memorable class from the arrival of a huge puff of Rosemary Bread and the Grilled Fennel & Peach Brochette with Benziger Sauvignon Blanc to the finale of Dark Chocolate Ganache, Mint & White Chocolate Frozen Custard, Hazelnut Toffee, Butter Cookie and Citrus Foam with Benziger Cabernet Sauvignon.

Executive Chef Michael Archer was generous and shared recipes with us so you can have a memorable grilled summer feast. I'll be posting them weekly. Let's start with Grilled Fennel & Peach Brochette, a surprisingly good combination of flavors.

The Shores' Grilled Fennel & Peach Brochette

2 fennel bulbs, well trimmed
4 peaches, peeled
2 cups sauvignon blanc
2 oz. olive oil
1 tsp. garlic, minced
1 TBS. salt
1 tsp. cracked black pepper

Combine sauvignon blanc, oil, garlic, salt and pepper in a medium mixing bowl and hold as marinade.
Cut the fennel into quarters and remove the rot core. Cut the remaining fennel into roughly 1 1/2-inch pieces and add to marinade.
Remove pits from peaches and cut into quarters.
Place fennel and peaches, alternating, onto skewers (if wooden, soak overnight)
Grill brochettes until fennel is soft. Drizzle with the marinade and serve.

This paired nicely with a Benziger Sauvignon Blanc.

To read more about The Shores Resort & Spa and their wine dinners, go to my other blog, Travel on the Level.

NOTE: Next week, Char-Grilled Atlantic Swordfish with Blood Orange and Thai Basil Salas and Roasted Summer Vegetable Couscous.