2 (750-ml) bottles white Spanish wine, such as Albarino (Galacia), Viura (Rioja), Verdejo (Rueda), or Sauvignon Blanc
1/2 cup Spanish brandy
1/4 cup Spanish orange liqueur
1 cup pear juice
1/2 cup superfine sugar
1/2 cup sliced pear
2 apricots, pit removed and sliced into thin wedges
2 peaches, pit removed and sliced into thin wedges
1/2 pound seedless white grapes
1 (750-ml) bottle Prosecco, chilled
Combine the wine, brandy, orange liqueur, pear juice, and sugar in a large pitcher and stir until the sugar has dissolved. Add the fruit and stir well to combine. Cover and refrigerate until well chilled, about 2 hours.
Stir in the Prosecco and serve the sangria in large wine glasses, over ice if desired
*picture and recipe courtesy of Emeril Lagasse on the Food Network found here.