There was a request for Brown Sugar Peach Ice Cream, so that was done. And there had to be pie. Joanne's Peaches and Dream Pie of course! I used a frozen pie crust from my last baking adventure and baked it right up, my only other change being 4 egg whites instead of 2 eggs (I had them after ice cream making, recipe to come). Light and peachy, everyone enjoyed :)
And then there was something I've had in mind ever since I visited Bishop's Orchard last summer. We did a wine tasting there and I picked up a bottle of wine I thought would be perfect for sangria. I planned it out before realizing it was, in fact, a peach wine (Blushing Beauty)!
Recipe by Shannon
The mint isn't overwhelming in here, but I think it adds a little something-something!
1 bottle peach wine (or other semi-dry white wine)
1c vodka (Absolut Acai Berry)
1c mint simple syrup*
3 peaches, thinly sliced
1 orange, sliced horizontally
frozen mango cubes
In a pitcher, combine wine, vodka and simple syrup. Stir to combine. Add peaches and oranges, and refrigerate a few hours, or overnight.
When ready to serve, pour sangria into wine glasses (~3/4 full) and top off with club soda. Drop in a few frozen mango cubes and raspberries and serve!
*Mint Simple Syrup
1/2c evaporated cane juice (or granulated sugar)
large bunch of mint
Bring water and sugar to a boil over medium heat. Once sugar has dissolved and mixture comes to a boil, turn off heat and add mint leaves. Steep for ~30min, then strain out mint leaves. Store simple syrup in the refrigerator until ready to use.
It sure was a tasty way to pass the time through Hurricane Irene!