The Kirsch-Pfirsich Bowle

• 1 bottle (750 ml) white or rose wine (I prefer a dry riesling for this)
• 1 1/2 pounds Rainier yellow cherries
• 3 large white peaches, peeled (or not) and sliced
• wedge of lemon, Meyer if available
• 1/8-1.4 cups organic cane sugar, to taste
• splash of Campari, optional
• garnish with a lavender or lemon verbena sprig, optional

1. Pit and halve the cherries (kirsch).
2. Add the peeled (or unpeeled) and sliced white peaches (pfirsich). Spritz with lemon (this brightens and highlights the fresh fruit flavor). You could substitute yellow peaches if white is not available, or mix together white and yellow
3. Cover with the sugar and let stand an hour room temperature.You want at least a few tablespoons of sugar to develop the flavor further. Add a splash of Campari for more depth if you like.
4. Chill for several hours (from 8-24).
5. Add lots of fruit to a wide-brimmed glass and some wine.
6. Garnish with an herbal sprig, if you like.
7. The fruit becomes delightfully boozy: Celebrate the "bowle" tradition. Zum Wohl. Prost. Cheers, to the onset (or outset) of summer!

white, yellow cherries, white peaches, lemon, cane sugar

Taken from food52.com/recipes/5220-the-kirsch-pfirsich-bowle (may not work)