Sangria with Apple Brandy

For the sangria:
Fill a rocks glass (or a stemless wine glass) 3/4 full with ice.

Add the kompot (see below), gin, apple brandy and several ice cubes to a cocktail shaker. Shake for 15 seconds or until chilled, then strain into prepared rocks glass. Top with red zinfandel, do not stir.

Drop in a few blueberries. Place the plum slice on the edge of the glass, or drop it into the drink for good measure.

For the kompot:
Combine pitted and chopped (skin left on) peaches, nectarines, and plums in a large, heavy pot (6 cups total). Add the raspberries, blueberries, sugar and cinnamon, then gently toss.

Using a potato masher, mash the fruit. Allow to sit at room temperature for 10 minutes to release the juices.

Add 8 cups water to the pot and bring to a boil. Reduce heat to medium-low and simmer another 10 minutes. Skim the foam from the surface and discard (a slotted spoon works well for this). Remove from heat and let cool completely. Refrigerate for a minimum of 4 hours.

Strain kompot through a sieve and store in the refrigerator in an airtight container for up to a week.