Peach Sangria

One of my fun discoveries since moving to Charlotte has been the game of Bunco. Every month, 12 ladies gather at a different house and play this dice game that requires absolutely no skill – only the ability to roll three dice with one hand, hold your glass of wine in the other, and maintain a conversation with the other ladies at your table.

Our bunco group rotates from house to house each month – this month it was my turn to host. I spent the afternoon preparing some appetizers and desserts but the highlight of the evening was to be my peach sangria. Local peaches are in abundance down here this time of year so this is a perfect recipe that uses some delicious in-season fruit. (The peaches I used for this sangria came from Sunnyside Orchard out in Rutherfordton, NC. If you find yourself out that way, you definitely need to stop by for some homemade ice cream!)

Unfortunately, this month’s bunco night went a little awry… Due to a power outage (that lasted the entire evening!) not only was I unable to finish preparing some of my food, I was also unable to actually see where I had hidden various  plates of goodies. Alas, the girls didn’t seem to care and the peach sangria was good enough to help us forget the muggy weather, the lack of lights, and the missing food.

Next time I will double this recipe … we definitely didn’t have enough!

Chopped peaches ready to be pureed


1 1/2 bottles of white wine
3/4 cup peach Schnappes
18 ounces pineapple juice (3 small cans)
1 cup orange juice
1/4 cup (or so) sugar
2 peaches, 1 peeled and chopped, 1 sliced
12 grapes, halved

Peach puree


Take one large peach, peel it, chop it, and puree it in your food processor. Add the pureed peach to the white wine, peach Schnappes, pineapple juice, orange juice, and sugar in a large pitcher. Stir well. Add the other peach that has been thinly sliced and the grapes. Let it sit in the fridge for a couple of hours.

When you are ready to serve it, add a handful (or two) of ice cubes to the pitcher. Serve over ice in wine glasses. Enjoy!

Bunco and snacks by candlelight…


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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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