White Hot Peach Sangria

White Hot Peach Sangria

White hot peach simple syrup:

1/2 cup sugar
1/2 cup water
1/4 vanilla bean, scraped and seeded
1/2 teaspoon red pepper flakes

In a medium saucepan, combine the sugar, water, vanilla bean (seeds
and pod) and red pepper flakes. Heat over medium heat, stirring
gently, until the sugar is dissolved.

Remove from heat and strain through a fine mesh strainer. Set

aside until cool, then refrigerate until needed. This makes about
one-half cup syrup, slightly more than is needed for the remainder
of the recipe. The syrup will keep for up to 2 weeks, covered and
refrigerated.

White hot peach sangria and assembly:

1 (750-milliliter) bottle dry white wine
2 tablespoons brandy
2 tablespoons peach schnapps
1/3 cup white hot peach simple syrup
3 white peaches, sliced, plus extra for garnishing the servings
1/2 orange, sliced into wheels
1/2 lime, sliced into wheels
1/2 lemon, sliced into wheels
Seeds from 1/4 vanilla bean

In a large bowl, combine the wine, brandy, peach schnapps and white
peach simple syrup. Stir in the peach, orange, lime and lemon
slices. Stir in the seeds scraped from the vanilla bean, discarding
the pod.

Cover and refrigerate for 48 hours.

To serve, fill a glass three-fourths full with sangria. Top off
with soda water or lemon-lime flavored soda, depending on the
sweetness desired. Serve immediately.

Serves 8