SERVES 6-B

This sweet-tart wine punch (see Mo. 18) was invented by members of the Junior League of I louston bao< club in the 1970s.

V*   cup sugar 1   750-ml bottle fruity red wine, such as pinot noir V*   cup brandy %   cup fresh orange juice %   cup fresh lemon juice ‘/«   cup fresh lime juice 1   cup ginger ale 1   cup fresh pineapple

chunks 4   thin slices each of orange, lemon, and lime

1    f res h peac hF p itted a n d s I iced

Bring sugar and 1 cup water to a boil in a 1-qt. saucepan. Let cool and transfer to a pitcher; add wine, brandy, and citrus juices. Chill, Before serving, add

ginger ale, pineapple, citrus slices, and peaches. Stir and serve over ice.