White Sangria - cooking recipe

Ingredients

2 (750 ml) bottles of white Spanish wine (Albarino , Godello, Rueda, and Rioja from the north of Spain, Verdejo and Viuria from central Spain work well, however, a good dry Sauvignon Blanc can work in a pinch too)
1/2 cup apple brandy, preferably Calvados
1/2 cup superfine sugar (vary amount for sweetness)
2 green apples, seeded and brunoised
2 firm peaches, pits removed and brunoised
1 lime, sliced thin circles, then halved
1 lemon, sliced thin circles, then halved
1 (750 ml) dry or crisp cava (prosecco will do as well)

Preparation

Prepare and mix all ingredients, except the cava, in a large decanter or pitcher. Stir well, cover and let sit in fridge for at least a day. Add cava to decanter just before serving.