Sangria summer fruits

Description

This recipe was written by Mary Cadogan.

Ingredients

290ml/½ pint golden caster sugar
290ml/½ pint water
1 lemon
2 oranges
1 bottle red wine, chilled
5 tbsp brandy
6 nectarines or peaches
450g/1lb cherries

Method

1. Measure the sugar in a jug until it just reaches the 290ml/½ pint mark. Tip into a pan with the water. Cut a couple of thin strips of peel from the lemon and one of the oranges and add to the pan.
2. Slowly bring to the boil, stirring to dissolve the sugar, then increase the heat and boil for 4-5 minutes to make a light syrup. Strain into a large jug or bowl, leave to cool, then add the wine and brandy.
3. Using a sharp knife, remove all the peel and pith from the oranges, then cut the flesh between the membranes into segments. Halve, stone and slice the nectarines or peaches. Stone the cherries. Divide the fruit between six large wine glasses and pour the sangria over the top. Chill for at least 1 hour and up to 4 hours.