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This is one of those summer desserts that I love to prepare when it’s super hot outside and something sweet and refreshing is in order. Not to mention, all that needs to be done is peel and slice the peaches and add them to a bowl of sangria to marinate for 30 minutes. It’s also a great way to use a flat of local sun ripened white peaches.
A few years back Ranger Craig and I bought a few flats of white peaches from a local farmer. We ate peaches all the way home (a two hour trip). Windows down, warm air filling the jeep while drips of the sweet, juicy peaches slid down our chins.
Super excited about our white peach stash, I made a pie with the white peaches and local blueberries, I added them to pancakes, muffins and a…
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