There is nothing sweeter than a freshly picked peach. The first time I experienced this goodness was one summer in a peach orchard in New Jersey. I climbed the tree, sank my teeth in and my appreciation for peaches grew exponentially that day. Here in Sonoma County we have many variety of peaches. My favorite are the white peaches that grow in the Dry Creek Valley and the doughnut peaches that grow in Petaluma. Take your pick they are all delicious. They don’t last long, so freeze or can them! I like to make cold peach soup on a hot summer day. Full of vitamins and freshness, this will make your day.
This another one of my recipes that I throw what I have in the kitchen in it. So, feel free to experiment. Also have fun with the seasonings. My niece, Cameron and I decided we liked the plain version the best.
4 cups of diced and depitted fruit (any fruit will do)
1/3 cup of white wine (I use La Crema Sonoma Coast Chardonnay)
1 cup of liquid (Coconut water for a dairy-free option, Nancy’s peach kefir or Saint Benoit Lemon Yogurt are some of my favorites)
Did you know that Saint Benoit Yogurt is a Sonoma County local food producer?
Blend together in a food processor or blender.
chopped mint leaf
1 tsp curry powder
1 tsp orange zest
1 T fresh chives