Cocktails

Grilled Stone Fruit Sangria

SpanishEasy

Prep 20 min. Cook 25 min. Adapted from The Redhead Baker: https://www.theredheadbaker.com/grilled-stone-fruit-sangria/

Ingredients

Makes 16 servings

• 1500 mL (two bottles) Cabernet Sauvignon
• 1 cup brandy
• 1 ripe yellow peach, pitted and chopped
• 1 ripe nectarine, pitted and chopped
• 1 ripe black plum, pitted and chopped
• 20 sweet cherries, pitted and halved
• 2 small apricots, pitted and chopped
• 1 ripe yellow peach, pitted and halved
• 1 ripe nectarine, pitted and halved
• 1 ripe black plum, pitted and halved
• 20 sweet cherries, pitted
• 2 small apricots, pitted and halved
• 3 tablespoon unsalted butter, melted

Method

1. Brush the cut sides of the peach, nectarine, plum and apricots with melted butter. Grill over medium-high heat for 2 to 4 minutes. For the cherries, make a basket out of aluminum foil. Place the foil directly on the grill grates and grill for 4 minutes.
2. Cool the fruit to room temperature, then combine the fruit and accumulated juices in a blender. Puree until smooth. If desired, strain through a fine-mesh sieve and discard any pulp or skins.
3. In a pitcher, combine wine, brandy, grilled fruit puree, and chopped fruit. Chill for at least 4 hours.

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