José Pizarro is a Spanish chef who has worked at some of Spain and London's top restaurants. He owns the tapas and sherry bar, José and restaurant Pizarro, in London, and is the author of Seasonal Spanish Food.
1Begin by mixing together the cherries, peaches, orange juice and peel, spices and sugar in a large bowl. Cover and leave to marinate in the fridge overnight.
2The next day, stir the wine, brandy, Cointreau and lemonade into the marinated fruit.
I love sangria and I like to use Spanish picota cherries for this when they are in season.
3Pour the sangria into jugs with ice and give it a good stir. Make sure everyone gets some of the macerated fruit in their glass when you serve it.
If you prefer a less sweet sangria, use soda water instead of lemonade. You can play with the quantities, but please warn your guests if you have put a large amount of spirits into the brew – it slips down so nicely that they'll be tipsy before they notice!