A Recipe from Bobby Flay's From My Kitchen to Your Table
Bolo's White Peach Sangria
Summer brings white peaches, which complement white wine. Any time of year, peach nectar is a convenient substitute for the fresh fruit.
2 bottles dry white wine
3/4 cup brandy
1/2 cup Triple Sec
3/4 cup simple syrup, or more if needed (see instructions below)
3 or 4 white peaches, skinned and pureed (3/4 cup puree), or 3/4 cup peach nectar (available at supermarkets)
3 oranges, sliced into thin rounds
3 green apples, cored and sliced thin
2 lemons, sliced into thin rounds
4 peaches, pitted and sliced thin
SIMPLE SYRUP: Combine equal parts of sugar and water in a saucepan. Cook over low heat until clear, then boil for one minute. Cool.
Combine all the ingredients in a large pitcher. If using fresh peaches, taste for sweetness and add more syrup, if needed. Serve over ice.
Excerpted from Bobby Flay's From My Kitchen to Your Table by Bobby Flay and Joan Schwartz Photographs by Tom Eckerle. Copyright © 1998 by Boy Meets Grill, Inc.. Excerpted by permission of Clarkson Potter, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.