Food: Sangria-ed Peach Melba is a simple dessert to bring any celebration to amazing close. This classic sundae has a modern twist to make one more lasting memory for the occasion.
Sangria-ed Peach Melba
2 peach, peel cut into thick slices
1/2 cup of cinnamon and sugar
2 tbsp of butter
1 cup Raspberries
I cup of sugar
1 cup of your favorite sangria
4 scoops of vanilla ice cream
Two of your favorite shortbread cookies
2 attractive glasses to serve
Bring sugar and sangria to a boil in a small sauce pan, reduce 1/4 to make a simple syrup turn take off the heat add the raspberries and let cool,
Toss the peaches in the cinnamon and sugar mixture (use to taste but add a little at a time to avoid clumping the goal is to flavor the peaches but keep the color)
Heat butter in a sauce pan, once hot quickly sear peaches on each side (be careful not to burn the butter keep a low flame)
Let cool and set aside
All the prep is finished all you have to do is plate. Into you glass layer, the cookies, one scoop of ice cream, peaches, second scoop of ice cream, the spoon over raspberries.
Drink: Sangria is sure fire way to get everyone in the party jumping or. At least buzzing.
In a large container combine equal parts burgundy wine, triple sec, brandy or cognac, peach schnapps, and sunny delight. Give it a stir, chill, and let the celebrating begin!
To add a festive flare when presenting add some diced apples, oranges, and berries to the glass or serving container