Sangria doesn’t have to be a sugary mess. Grilled stone fruit adds a natural caramelized sweetness to this refreshing drink.

　　

Ingredients

Makes 6 drinks

　　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 simple syrup

　　

Step 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.

　　

Step 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.

　　

Step 3

Fill glasses with ice. Add sangria and muddled fruit and top each with a cherry.