Ah, Palisade peaches: The Western Slope's beloved stone fruit. As these glorious orbs of summer begin to appear in local markets later this month, many of us will find ourselves devouring them fresh over the kitchen sink before they ever make it into any home recipes. If you can manage to set a few aside, whip up a pitcher of this sparkling sangria for brunch, happy hour, or an evening of sunset-watching on the patio.
1. In a large glass pitcher, combine the sliced peaches and brandy; allow to sit at least one hour.
2. Just before serving, add the chilled prosecco, simple syrup, raspberries, and optional fresh juice (if you want the sangria slightly less boozy). Gently stir with a wooden spoon.
3. Pour into glasses over ice if desired, and garnish each with fresh sprigs of mint.