Grilled Stone Fruit Sangria

• Vegetable oil (for grill)
• 2 peaches, halved, pitted
• 2 plums, halved, pitted
• 1 nectarine, halved, pitted
• 12 cherries, 6 halved, pitted, 6 left whole for serving
• 1 (750ml) bottle red wine
• 1/2 cup orange juice
• 1/4 cup brandy
• 1/4 cup

1. Prepare a grill or grill pan for medium heat; oil grates. Grill peach, plum, and nectarine halves, flipping once, until lightly charred and tender, 8-10 minutes. Transfer to a cutting board and let cool, then cut into 1" chunks.
2. Muddle grilled fruit and 6 halved cherries in a large pitcher with a wooden spoon. Top with wine, orange juice, brandy, and simple syrup; stir to incorporate. Chill at least 1 hour.
3. Fill glasses with ice. Add sangria and muddled fruit and top each with a cherry.

vegetable oil, peaches, nectarine, cherries, red wine, orange juice, brandy

Taken from www.epicurious.com/recipes/food/views/grilled-stone-fruit-sangria (may not work)