Now, my friends, as I’ve mentioned to you before, the sky’s the limit with sangría; you have so many options. But for me, local fruit is always fun. (Did I mention the peaches were local?! Can I say I’m loca for local? Sorry! Couldn’t resist!).
And speaking of farmers’ markets—I hope you’ll be able to join me NEXT SATURDAY, August 17th, at the Hastings Farmers’ Market, where my dear friend and wonderful chef Maria Reina, has challenged me to a THROWDOWN using special local ingredient! We’ll be there, cooking it out, starting at 10 am! Please come by to join us, sample, and cast your vote!
Okay—back to today’s post, let’s talk sangría:
What’s the job of sangría? As I’ve mentioned before, you want your sangría to enhance, complement, and accompany whatever food you’re serving…or to simply stand alone—and be sipped. This peach sangría, mis amigos, certainly fits the bill! Would love to hear your variations on the sangría theme! In the meantime, ¡Buen provecho! Enjoy!
This peach sangría, like most sangrías, is super flexible! You can adjust ingredients depending on what you like, and what you have on hand. Also, if you're making it the night before, I suggest NOT adding the peaches until closer to serving time... But do give your friends spoons, because they'll want to enjoy every last bit of that fruit!
- Fresh peaches, rinsed
- 1 bottle of chablis or your favorite dry-ish light white wine (you don't want your flavors to compete!)
- 1 1/2 cups peach purée (fresh is best!) or excellent quality peach nectar
- 1/4 cup (or to taste) Grand Marnier or triple sec
- 1/4 cup (or to taste) peach schnapps
- Fresh mint, for garnish (optional)
- Dice your peaches into about 1/4-inch chunks (I leave the skin on--but that's optional!) and set them aside.
- Pour a bottle of chablis into a pitcher.
- Add the peach nectar.
- Add the Grand Marnier or triple sec.
- Add the peach schnapps
- Stir and and taste; if it's too sweet, add more wine.
- Add the peaches and chill for about one hour.
- Serve in iced wine glasses.