This summer, every time I go to pick up our CSA share, that song pops into my head. Probably because we’ve gotten peaches in our share the last 6 times… and I don’t even LIKE peaches. I’ve had to get creative with the way I’ve been using them, because although Daren likes peaches, he doesn’t love them, and neither one of us is going to be eating any peaches plain around here. So far I’ve made peach crisp, peach crumb bars, whiskey peach upside down cake, and a peach galette. I was pretty much out of ideas, until a friend suggested peach sangria! Now that’s something even I can get behind I brought a double batch of this to the same friend’s party last night, and we all really enjoyed it- myself included! The sangria tasted great on its own, but a splash of club soda in each individual glass also adds a nice touch. Chilling the sangria overnight really allows the flavors to blend, and helps you get one aspect of party prep done ahead of time!
- 1 bottle white wine (the recipe recommends Spanish table wine; I used Sauvignon Blanc)
- 3 ounces brandy
- 2 ounces triple sec
- 1 cup orange juice
- 1 cup pineapple juice
- 2 ounces simple syrup (equal parts sugar and water heated in a small saucepan until the sugar is dissolved), cooled
- 3 ounces peach puree (about 1 peach; peel, remove pit and puree in a blender or food processor with a small amount of water if needed)
- Fresh peaches, oranges and apples, sliced
- Club soda, for serving
Combine all ingredients in a pitcher and stir to blend. Chill at least 8 hours, and up to 48. Serve over ice with a splash of club soda if desired.
Source: Bobby Flay, via the Food Network