Italian Peach “Sangria”
Makes 6 servings
“Vintage” Italians, as I like to call my parents’ generation, follow most meals like this: they slice fresh peaches, put them in a glass, pour red wine over the top, and then spend the rest of the evening spearing out the fruit with the tip of a knife. They eat, drink, eat, drink, repeat. I turned their tradition into an Italian “sangria” by mixing peaches with sugar in a pitcher (the sugar helps the peaches release some juice) and then adding the wine. While my parents like it room temperature, I prefer it chilled.
2 ripe peaches, pitted and cut into 1/2 inch slices
2 tablespoons sugar
1 (750-ml) bottle fruity red wine, such as merlot
1. Combine the peaches and sugar in a glass pitcher. Let stand at room temperature about 1 hour, or until the peaches give off some juices.
2. Pour in the red wine and stir well. Cover and refrigerate until chilled, at least 2 hours and up to 8 hours.
3. Pour into wine glasses, making sure that each glass gets some peaches. Serve chilled.