Now Serving:
A Jollay Sangria
It is apple season!! Our celeste wine mixed with carmel apple cider made fresh from Jollay Orchards.
OTHER Sangria Recipes
You may have enjoyed one of these other Sangrias while sitting on the deck.
Divinorita
2 bottles Divino Wine
32 oz. (4 cups) margarita mix
Add: frozen limes and lemons
A Heavenly Mango Sangria
2 bottles of Celeste Wine
1 container of mango nectar
Add: frozen mangoes
A Darling Blush
Blusharita
2 bottles Prediletto Blush
32 oz. (4 cups) margarita mix
Add: frozen strawberries and limes
2 bottle Predilleto Blush wine
1 container strawberry nectar
Add: frozen strawberries
Celebrate Independence Day
To the Red, White, and Blue
1 bottle of Lago Rosso
1 bottle of Bianco Bello
1 bottle of Blueberry
Add: frozen strawberries, white grapes, and blueberries
A Lemony Blueberry Sangria
2 bottles of Blueberry
32 oz (4 cups) lemonade
Add: frozen blueberries
Wine Poached Peaches with Ice Cream
Ingredients
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3 cups red wine (we suggest our Dolce Vita)
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1 cinnamon stick
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2 whole cloves
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2-3 whole peppercorns
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2 strips lemon rind
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2 large peaches halved and pitted
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Vanilla Bean ice cream
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Whipped cream, if desired
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Directions
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Combine the wine, (sugar if wine is dry), cinnamon stick, cloves, peppercorns, and lemon rind in a medium saucepan. Bring to a boil and reduce heat to a bubble.
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Bring the poaching liquid to a boil and cook on high heat until reduced to a syrupy texture. Add the peaches and poach. Occasionally, spoon syrup over the peaches until you can pierce easily with a knife (about 5 minutes)
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Put the peach halves in 2 dessert bowls. Top with ice cream, whipped cream, and drizzle with poaching syrup.