White Wine Peaches Recipes

Steps:

• In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.
• Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

Steps:

• Cut orange and lemon half into thin slices and remove the pits.
• Place the peaches in a single layer in a casserole. Add the water, wine, sugar and vanilla pod and cover with the orange and lemon slices. The liquid should barely cover the fruit.
• Cut a round of wax paper the same size as the casserole and make a small hole in the middle. Bring the fruit to a boil, then skim any foam that rises to the surface.
• Lower the heat so one single bubble breaks at the top, then place the wax paper over the top and simmer for approximately 20 minutes. Turn off the heat and let the peaches cool in the syrup.
• Remove the peaches from the syrup with a slotted spoon. Slip off their skins. Place the peaches in a glass bowl and top with the orange and lemon slices. Strain the syrup over the top. Cover and refrigerate for at least six hours.

Steps:

• Slice the peaches thinly. Combine the peaches and sugar, and toss gently to mix.
• Add the wine, and toss gently again.
• Taste, and adjust sugar as needed. Cover, and refrigerate for several hours - or up to a few days, if you want.
• Serve the peaches cold, in a glass or shallow bowl, with a small ladleful of their liquid. Eat the peaches with a fork and then drink the liquid left in the glass.

Steps:

• Place peaches in a large bowl.
• In a smaller bowl whisk together the wine and sugar until the sugar is totally dissolved.
• Pour dressing over peaches and chill for at least 1 hour, up to 12 hours before serving.
• Gently toss and serve.