Rinse peaches and pat dry. With paring knife, remove pits and stems. Lightly puree peaches, being sure to leave some texture, resulting in about 16 fluid ounces. Combine puree with cooled vanilla syrup and Sauvignon Blanc, stirring well to incorporate.

Pour into molds, add sticks and freeze until solid (about 4 to 6 hours). Unmold and serve either at once or place in plastic bags for storage.

Pinot Noir-Infused Blackberry Ice Pops

Makes 10 ice pops

INGREDIENTS

4 ounces dark organic cane sugar

1 1/2 pounds blackberries (about 5 cups)

6-8 ounces Pinot Noir (2010 Kim Crawford Pinot Noir recommended)

PREPARATIONCombine sugar and 4 fluid ounces water in a saucepan. Gently heat while stirring until sugar dissolves. Remove from heat and allow to cool completely.

Rinse blackberries and dry with paper towel. Lightly puree in a blender. Add 6 ounces of cooled liquid sugar, 6 ounces Pinot Noir, and taste. If stronger Pinot Noir flavor is desired, add remaining 2 ounces.

Pour into molds, add sticks and freeze until solid (about 4 to 6 hours). Unmold and serve either at once or place in plastic bags for storage.

Please note: These recipes have not been tested by the Bon Appetit Test Kitchen.