I am having a little lovefest with peaches lately – don’t you just love the way a fresh peach smells? Like holding summer in your hand. However, I halved this recipe thinking that it might not be so great, so why waste two good bottle of wine.
This is a great summer cocktail! I feel like I made a grown-up wine cooler like I used to drink in
high school college, but not nearly as cloyingly sweet. (and without getting carded…) So good! The only tease is that you all have to wait 5 days to enjoy it, while I sit here sipping.
I forgot about my batch in the fridge and it macerated for an extra day with no harm done. Definitely make sure to push all the peach bits into the sieve so that all the juice/wine is released. The recipe also notes that it will last “indefinitely” in the refrigerator. As if. Try four days. 🙂
5 ripe peaches, divided
1/4 cup sugar
Two 750-ml bottles dry white wine
1. Pit and slice thin 4 of the peaches.
2. In a large bowl toss the sliced peaches with the sugar until the sugar is dissolved. Stir in the wine.
3. Chill the mixture, covered, for 5 days.
4. Strain the peach wine through a fine sieve into a pitcher or bottle and serve it chilled or over ice and garnished with the remaining peach, peeled, pitted, and sliced.
The wine keeps, covered and chilled, indefinitely. (Ha!)
Source: Gourmet, July 1990