Of the five peaches in the recipes, one will be needed in five days time–so set aside a less than ripe peach to ripen until it is needed. I imagine one could do this with blueberries, raspberries, and other summer fruits–perhaps 2 to 2-1/2 c of berries for the wine, and half cup or so for serving.
4 ripe peaches, washed, fuzz rubbed off
1/4 c sugar
2 – 750 ml bottles of dry white wine, or still rosé wine
1 ripe peach, peeled, pitted, and sliced, for serving
1. Pit and thinly slice the 4 ripe peaches. In a large bowl, toss the sliced peaches with the sugar until the sugar is dissolved. If you have a large glass container, such as a 2-quart jar, transfer the peach mixture to this container. Pour in the wine. Stir. Cover and chill for 5 days. If you don’t have a large glass container, pour the wine into the bowl containing the peaches. Stir. Cover and chill for 5 days.
2. After 5 days, strain the peach wine through a fine sieve into a pitcher or other large glass bottle. Serve chilled or over ice, garnished with the remaining peach slices. You can dispose of or compost the peach slices that had been in the wine if you like, but they’re quite tasty on their own.
3. The peach wine will keep, covered and chilled, indefinitely.