They’ve been rolling by on trucks, filling the fruit stands and are displayed proudly in just about every grocery you walk into these days.
The Alabama and Georgia freestone peaches are coming in and hot damn are they tasty.
She Who Must Be Obeyed and I are finally settling into new digs this week and digging roughly half our worldly possessions out of storage. She’s insisting on last week’s Caprese Salad for dinner tomorrow night along with a pitcher of this Peach Sangria to help ease the aches and pains earned schlepping boxes around the past few days.
We first had this Peach Sangria in Texas a few years ago (Fredericksburg peaches) with a rosé though we (read she) prefers this delightful libation with a crisper white (a good but inexpensive Sauvignon Blanc comes to mind).
I simply prefer it ice cold – the color of the wine be damned.
Before the wine snobs begin sniggering away at the mere mention of rosé, I’ll defiantly remind rosé detractors that there’s no shame in pouring a nice bottle (go French when in doubt, easily done for under $15) and it stills pairs remarkably well with BBQ and other good stuff off the grill.
Time to get your peach on – the really, really good ones won’t last.
4 firm ripe peaches, cut into thin wedges
1 cup peach schnapps
2/3 cup superfine sugar
2 bottles chilled wine (see discussion – white or rose)
2 cups chilled sparkling water
2 cups ginger ale
Soak it in. Stir together the peaches, peach schnapps and sugar in a large pitcher (or bowl) until sugar is dissolved. Let ‘em soak for at least an hour in the fridge.
Now you’re ready. Stir in the wine, sparkling water, ginger ale and some ice. Now we’re talking.
Pour and enjoy.
