Amy'S Sangria - cooking recipe

Ingredients

1 fresh pineapple, skinned, cored, and chopped into large chunks
1 lemon, seeded and cut into 4 wedges
1 lime, seeded and cut into 4 wedges
2 oranges, seeded, 1 cut into 4 wedges and 1 cut into thin slices
2 peaches, cut into medium chunks (optional)
4 ounces triple sec
2 ounces brandy, preferably Spanish brandy
2 ounces simple syrup (see note)
1 (750 ml) bottle red wine (preferably Rioja or Shiraz)
3 ounces orange juice, freshly-squeezed (from 1-2 oranges)
club soda (optional, to taste)
NOTE
simple syrup, is made by adding sugar and water in a 1/1 ratio and stirring until dissolved (over heat if necessary)

Preparation

Place about a half of the pineapple, the lemon, the lime, the orange wedges, and half the peaches (if using) in a large pitcher. Add the triple sec, brandy, and simple syrup, and muddle using a muddler or a large spoon. If desired, remove the muddled fruit, squeezing out any liquid. (You can also leave the fruit remnants in, but it looks nicer with them removed).
Add the red wine, orange juice, and the rest of the fruit, stirring well. Refrigerate until serving.
TO SERVE: Pour desired amount of sangria into glass (or glass filled with ice) and top with club soda (if desired).