1 bottle of dry red wine (I like pinor noir for this)
½ cup apple brandy
½ cup of the spiced simple syrup
1 honeycrisp apple, cored and thinly sliced
1 pear, cored and thinly sliced
6 fresh figs, quartered (you can sub with dried figs)
1 persimmon, sliced
1 orange, thinly sliced
½ cup pomegranate seeds
Cinnamon sticks, for garnish
Seltzer, optional, for serving
Ice, for serving
For the Syrup:
Combine the sugar and water in a medium saucepan and place over medium heat. Bring to a boil and then reduce the heat to a simmer. Simmer for several minutes, stirring frequently, until the sugar dissolves completely. Add in remaining ingredients and remove from the heat.
Allow the spices to steep in the syrup until it is completely cool. Strain the syrup and discard the cinnamon sticks, etc.
Store the syrup in an airtight container in the fridge until you are ready to use.
For the Sangria:
In a large pitcher, combine the wine, brandy, simple syrup, and all the fruit. Stir well and then refrigerate for at least 4 hours (longer is preferred) to allow the flavors to meld.
Serve in glasses filled with ice. Garnish with some of the fruit in the pitcher. Add a splash of seltzer to each glass, if desired. Garnish with cinnamon stick and serve!