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Recipe by Chef Jacquie

4-6 Servings

1/4 cup sugar
1/4 cup water
1 cup sliced peaches, skins left on
1 cup sliced plums, skins left on
1 cup cherries, pitted
1/2 cup peach brandy
1 750-ml bottle dry Rosé, chilled

Soak the plums, peaches and cherries in peach brandy and set aside for 30 minutes.

In a small saucepan, combine the sugar and water, and heat just until the sugar is dissolved to make a simple sugar syrup.

Pour the brandy with the plums, peaches, and cherries in a large pitcher and pour the sugar syrup over top.  Stir!

Add the cold Rosé and chill until ready to serve.

Serve over ice, top off glass with a little more rose and some of the macerated fruit.

 

 

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