Some like to sprinkle the peaches with sugar before submerging them in the pale nectar. In place of added sugar I try to find very soft, very ripe fruits, loaded with natural sugars.
If the fruits are allowed to soaked in the wine for a few hours, they will become deliciously soft and soused. If it is somewhat more of an afterthought, fruits quickly plunged and served are still delicious.
We added a few black raspberries and a sprig of mint to this glass. Sprigs of thyme would also be a treat.
Salute!

please tell me which wine you used… i will try while my parents are here!
i know you did a post awhile ago about tram ride to somewhere special near (rainer?) where you can go eat dinner… am i losing my mind?? i know it was you… you have the greatest ideas… please kindly send the link to me… i would love to take my family… thank you sweetie… xo pam
emily.. i meant to tell you i LOVE your new blog banner … simply wonderful… classy… elegant… just like you.
xo pam
That looks divine!!!!
Thank you Red Ticking! Another Splendid Reader had asked about which wine we used. I had responded to RT directly, but for all to know, it was a chilled sav blanc. A pinot grigo would work nicely as well and would be more traditional.
Pam, thank you, I am glad you like the new header.
Cheers!