Chef's Recipe of Sangria

Ingredients

• 1 bottle white wine (Spanish table wine)
• 3 ounces brandy
• 2 ounces triple sec
• 1 cup orange juice
• 1 cup pineapple juice
• 2 ounces simple syrup (equal parts sugar and waterbrought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
• 3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
• Fresh peaches, oranges, and apples sliced

Directions

Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.