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.
