Autumn Sangria

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  The flavors of Autumn were the inspiration for this sangria, rich with intense flavors and color.  It is so simple to make, there is no need to do it ahead of time.  I use Simply Apple in this recipe due to it's rustic and unprocessed nature - you can also use a country cider as well.  There is no ice in this recipe as it is meant to be enjoyed at room temperature.
  
  
  3 bottles of Merlot (I use Charles Smith Velvet Devil)
  1 quart Simply Apple juice or rustic cider
  1 1/2 c St. Germain
  Mulled syrup (see below)
  1 lb. fresh figs, sectioned
  3 plums, sectioned
  3 pears, sectioned
  1 orange, peeled, then sliced
  
  
  Mulled Syrup
  1 cup brown sugar
  1 cup water
  4 cinnamon sticks
  2 tsp. cloves
  2 tsp. allspice berries
  3 star anise
  
  
  Place all ingredients into a small saucepan and bring to simmer, stirring until the sugar has dissolved.  Remove from heat and allow to come to room temperature.  Add all of this mixture to the sangria.
  
  
  Section up your fruit and place into the bottom of the bowl to create a cushion for your wet ingredients to they do not splash all over the place.  Slowly pour the St. Germain and mulled syrup over fruit, followed by the Simply apple juice.  Using a long spoon, stir ingredients to help the brown sugar dissolve.  Slowly add the remaining liquids, Merlot and club soda - stirring again to combine.  Enjoy!