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Sparkling Wine Sangria



  • 1 peach, pitted and cut into wedges
  • 1 nectarine, pitted and cut into wedges
  • 3 apricots, pitted and cut into wedges
  • 4 ounces peach brandy
  • 6 ounces apricot or peach nectar
  • 1 bottle (750 ml) chilled Prosecco


  1. In a pitcher (at least 2 quarts) combine fruit and peach brandy. Stir and refrigerate for at least one hour. Add nectar and Prosecco. Stir and serve in a five- or six-ounce juice glass (also called a Delmonico glass). Be sure to include the infused fruit in each serving.

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