A refreshing Peach Sangria recipe by Bobby Flay. Combine brandy, triple sec, orange juice, pineapple juice, simple syrup, and white peach puree with sliced fresh peaches, oranges, and apples. Chill for at least 8 hours and serve over ice.
To make simple syrup: combine equal parts sugar and water, bring to a boil for 2 minutes in a small saucepan, and cool.
To make white peach puree: peel peaches, remove pit, and puree in a blender with a small amount of water.
Place all ingredients (brandy, triple sec, orange juice, pineapple juice, simple syrup, white peach puree, and sliced fresh peaches, oranges, and apples) in a pitcher and stir to mix. Refrigerate for at least 8 hours or up to 48 hours. Serve over ice.
