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Summer Sangria with Grilled Plumstopcook.tomathouse.comPreparation:Halve 2 plums, 2 apricots, and 2 peaches and remove the pits. Grill over medium-high heat, turning occasionally, until lightly charred, about 4 minutes. Transfer to a cutting board and chop coarsely. Transfer the fruit to a pitcher and add one bottle (750 ml) of rosé wine, 1/2 cup coconut rum, and 1/4 cup superfine sugar. Refrigerate overnight.Ingredients: |