Pairs with Spindrift Cellars Pinot Gris

serves 10-12 in cups or small bowls

25 very ripe peaches, peeled, cut into chunks
2 cups fresh orange juice
¾ cups pineapple chunks (canned in own juice, drained)
2 teaspoons ground ginger
1-2 tablespoons powdered sugar, to taste
Fresh mint leaves for garnish

1. In food processor puree peaches in small batches until smooth, with some of the orange juice.
2. Pour into a large bowl.
3. Puree pineapple and add to the pureed peaches. Stir in remaining orange juice.
4. Add ginger and powdered sugar (to taste) and chill overnight so flavors can blend.
5. Serve with fresh mint sprigs.