Bobby Flay's from My Kitchen to Your Table: 125 Bold Recipes Hardcover - 1998

Excerpt

A Recipe from Bobby Flay's From My Kitchen to Your Table

Bolo's White Peach Sangria

Summer brings white peaches, which complement white wine.  Any time of year, peach nectar is a convenient substitute for the fresh fruit.

2 bottles dry white wine
3/4 cup brandy
1/2 cup Triple Sec
3/4 cup simple syrup, or more if needed (see instructions below)
3 or 4 white peaches, skinned and pureed (3/4 cup puree), or 3/4 cup peach nectar (available at supermarkets)
3 oranges, sliced into thin rounds
3 green apples, cored and sliced thin
2 lemons, sliced into thin rounds
4 peaches, pitted and sliced thin

SIMPLE SYRUP: Combine equal parts of sugar and water in a saucepan.  Cook over low heat until clear, then boil for one minute.  Cool.

Combine all the ingredients in a large pitcher.  If using fresh peaches, taste for sweetness and add more syrup,  if needed.  Serve over ice.  

Media reviews

"Bobby's flavors have always lit up my senses....the more I can have him in my kitchen the better."
--Sheila Lukins, author, USA Cookbook, Food Editor, Parade Magazine

"Next best to having Bobby Flay himself rustling up the food at your next backyard barbecue is this collection of his bold and gutsy recipes, rave-winners from the menus of Mesa Grill and Bolo. I'd pay the price for my favorite lamb shanks alone."
--Gael Greene, Restaurant Critic, New York Magazine