FAMILY FEATURES
Summertime is here, and what better way to enjoy all the fruits of summer than by spending time outdoors with friends and family? Throughout the season, Slonger days and warmer temperatures make grilling a favorite activity. Cooking on the grill is hot, hot, hot - and it's a great time for hot new ideas for the grill that go beyond the usual hamburgers and hot dogs.

Grilled fruit stars in these sizzling, fresh-off-the-grill recipes, and its sweet flavors are perfectly complemented by chilled white wine. Summer fruits like peaches, plums and nectarines are a natural for the grill, where a quick cooking brings out juiciness and intensifies sweetness. Acrisp, cold white pairs beautifully with warm grilled fruits and creates a refreshing, delicious summer dining combination.

Try out this pairing with these recipes, which match fresh California peaches, plums and nectarines with the fruit-forward and food-friendly style of Chardonnay, Sauvignon Blanc and Riesling selections from Mirassou Winery®. You'll find the perfect summer duo that's both grilled and chilled.

For more recipes and wine sugges - tions, visit ww.eatcaliforniafruit.com and www.mirassou.com.

Shrimp and Peach Kabobs

Prep time: 10 minutes Cook time: about 15 minutes total Makes 4 to 6 servings

1/4 cup extra-virgin olive oil

2 cloves garlic, minced

2 tablespoons chopped fresh herbs

(combination like basil, marjoram,

rosemary and thyme)

3 California peaches, pitted

1 pound large shrimp, peeled and deveined

1 lemon, halved and thinly sliced

Freshly ground salt and pepper to taste

Heat oil in small skillet until very hot. Add garlic and cook briefly until aromatic; do not allow garlic to brown. Remove from heat immediately and stir in herbs; set aside. Cut peaches into 1-inch chunks and thread onto skewers alter nately with shrimp and lemon slices. Brush lightly with garlic-herb oil. Grill over medium-high heat 3 to 5 minutes per side or until shrimp is pink and cooked through. Remove from grill and drizzle with remaining oil.

Pair with chilled Mirassou Monterey County Chardonnay Red Plum, White Nectarine and Blue Cheese Pizza

Prep time: 15 minutes Cook time: 7 to 9 minutes Makes 4 entrée servings or 8 to 10 appetizer servings

1 pound pizza dough 1 tablespoon extra-virgin

olive oil 1 white California nectarine,

pitted 1 red California plum, pitted 3 tablespoons white balsamic

vinegar

3 tablespoons honey 3/4 cup crumbled blue cheese 1/4 cup chopped toasted walnuts

Snipped fresh chives

Divide pizza dough into 4 equal pieces. Roll each out on lightly floured board to make 6-inch circles. Place dough circles on a baking sheet and brush both sides with oil. Grill over medium heat a few minutes on each side until dough is cooked through with light grill marks. Remove and cool. Cut each piece of fruit into 8 slices. Cook on well-oiled grill a few minutes on each side to lightly brown. Remove from grill and arrange fruit on pizza crusts. Stir together balsamic vinegar and honey; drizzle over fruit. Sprinkle with blue cheese and walnuts; place pizzas back on grill, cover with lid and cook to melt cheese. Sprinkle with chives.

Pair with chilled Mirassou Monterey County Riesling