For this best-thing-ever, you’ll need one ripe peach per person and a bottle of dry white wine (cheap is fine). Slice the peach into thin rounds (the slices around the pit will be messy), and then layer them in a tumbler, sprinkling in a little sugar every few slices. Fill with white wine to the peach line, then cover and chill. Serve cold, sprinkled with torn fresh mint if you’ve got it. Fork up the peaches, drink the peachy wine, die happy. (Adapted from Molly Wizenberg, aka Orangette, who adapted it from A Platter of Figs and Other Recipes by David Tanis.)

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