Seeing as how peaches are in full swing right now, what better way to enjoy them (since you may be sick of eating them by now) then in an adult style punch (duh - read alcoholic oasis here).
Please note: this is a 300 year old recipe which I found in one of Adam Ried's columns - I take no credit for the recipe except to pass its deliciousness on to you :)
Makes 3 1/2 thirst-quenching, quarts
1 lemon, washed and thinly sliced
2 ripe peaches, pitted and thinly sliced
1 1/2 cups dark or amber rum
1 cup sugar
4 green tea bags
1/2 a medium, ripe pineapple, peeled, cored, and cut into 1/4" thick slices
1 cup brandy
1 750mL bottle cold prosecco, cava or other sparkling wine
1 quart cold sparkling water
1. In a medium "nonreactive bowl" (read: glass, ceramic, glazed pottery - NOT metal), submerge peach and lemon slices in rum. Cover and refrigerate for 3 hours.
2. Bring 1 1/4 cups water to barely a simmer and add sugar, stirring to dissolve.
3. Remove from heat and add tea bags for a 3 minute steep. Remove tea bags - do not squeeze, cover the tea infused syrup and refrigerate.
4. Time to serve? In a chilled punch bowl, mix rum soaked fruit and the rum of course, with the tea infused syrup, pineapple, brandy, sparkling wine and sparkling water. Gently stir. Add a block of ice and serve immediately!
Enjoy with good company in some fancy glasses on the final days of summer!
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