sangria

courtesy of Dine Magazine (Jul/Aug 2006 issue). Passed along by a friend who made a batch and enjoyed it.

• 4 firm, ripe peaches, cut into thin wedges
• 1 cup peach schnapps
• 2/3 cup superfine granulated sugar
• 6 cups chilled rosé wine
• 4 cups chilled sparkling water

1. Stir together peaches, schnapps and sugar in a large pitcher until sugar dissolves.
2. Let stand for 1 hour.
3. Stir in wine, sparkling water, and ice. Serve.
Serves 10 (allegedly, although it won’t really, according to my friend.)