Grilled Peaches in Sangria

The best part, you can drink the sauce. But lovely with the peaches too.  Poor Mole got flooded with the wine, don’t get traumatised by the picture.

10 minutes + chilling | For 5

Red wine, 2 dl
Orange peel, 1 strip
Lemon peel, 1 strip
Sugar, 2 tbsp
Triple Sec, 2 tbsp
Peaches, 5

1. Stir the wine with 1 tbsp of sugar and triple sec until the sugar has dissolved. Add the lemon and orange peels and leave to chill for a couple of hours.
2. Halve the peaches. You can de-stone them if they are really ripe, otherwise better not to.
3. Sprinkle the peaches with 1 tbsp of sugar.
4. Grill the peaches in a barbecue with cut-side down until they start to blister.
5. Serve with the wine poured over.