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Spirited: Peach Sangria

Source of Recipe


From "Raising the Bar" by Nick Mautone



List of Ingredients



• 2 peaches
  
• 2 whole star anise pods
  
• 3 cardamom pods
  
• ½ cinnamon stick
  
• ½ vanilla bean, split in half lengthwise
  
• ½ cup boiling water
  
• ¼ cup superfine sugar
  
• ¼ cup fresh orange juice
  
• 3 Tbsp fresh lemon juice
  
• 2 Tbsp fresh lime juice
  
• 1 (750-ml) bottle white wine, such as riesling
  
• 1 cup peach eau de vie or peach brandy, chilled
  
• 1 cup peach nectar, chilled
  
• Fresh mint leaves, for garnish
  






Instructions



1. To prepare the peaches:
   Bring a pot of water to a boil and have ready a bowl of ice-cold water. Score the bottom of each peach with a tiny X, and place it in the boiling water. Remove after 30 seconds and plunge into the cold water. Starting at the scored bottom, use a paring knife to pull the skin off each peach. If it is too difficult, return the peach to the boiling water for a few seconds. Cut the peeled peaches into eighths, discarding the pit.
   
   
2. Place the star anise, cardamom, cinnamon stick and vanilla bean in a pitcher or punch bowl and pour the ½ cup boiling water over them. Add the sugar, and stir until it has fully dissolved. Add the peaches and citrus juices, and let the mixture steep in the refrigerator up to 1 hour (the longer it steeps, the more the peach flavor will develop).
   
   
3. When ready to serve, add the wine, eau de vie or brandy and nectar, and stir until well blended. Float several mint leaves on top of the punch and serve with ice.
   
   Makes 1½ to 2 quarts.