Fall is my favorite season and this drink was created to usher in September and kickoff the start of my autumn decorating and cooking.
To make the sangria
1 bottle white wine - I used a Sauvignon Blanc
1/2 cup peach brandy
1 white peach
1 gala apple
1/2 pint of white raspberries (put several aside for garnish)
2 cinnamon sticks
For the sugar coated raspberry garnish
1/2 cup of sugar
In a container combine the wine, brandy, sliced white peach, one sliced gala apple, 1/2 pint white raspberries, and 2 cinnamon sticks. Let the mixture sit at least half a day.
I slit the base of the raspberry before the next step so that it could be placed on the rim of the glass without cracking the hardened sugar.
Dip the raspberries (or your fruit of choice) into the egg wash, then into sugar. Allow them to dry. You can dry them on parchment paper, but I just left mine on the sugar.
Next time I will be brushing on the egg whites to show more of the fruit. I joked that my raspberries looked more like sugared doughnut holes. That said, they were very delicious and I could imagine dropping them in a glass of Champagne.
Cheers from my front porch!