Courtesy of Foodnetwork.com
Bobby Flay – Boy Meets Grill
I doubled the recipe and used peaches, mango, strawberries, and green grapes for the fruit. The liquor store didn’t have Spanish table wine, so I used pinot grigio.
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 water brought 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.