Grilled Peach and Brandy Popsicle

By freezing brandy punch into a spherical mold, any glass of chilled wine instantly becomes a whimsical cocktail.
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Ingredients

1 bottle Spanish dry white wine
4 ounces brandy or cognac
1 grilled peach, halved
1/2 cup pineapple, chopped
juice of one orange
mint or orange mint
tonic water (optional)

Instructions

1. Preheat grill, and spray peach halves with olive oil. Place on the grill flat side down for 5-10 minutes until soft and slightly charred. Set aside in a bowl to cool.

2. Sauté chopped pineapple with 3-4 ounces brandy in a skillet and on medium high for 5-10 minutes. Let caramelize, and deglaze with a little orange juice. Set aside to cool.

3. Combine, orange juice, grilled peach, pineapple and a little mint into a sphere ice cube mold, and top with a splash of brandy. Freeze for at least 4 hours before serving.

4. Add brandy sphere to a chilled glass of white Spanish wine. Add a splash of tonic water to turn into a refreshing spritzer.

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