Stud apple by pushing the clove stems into the prepared apple quarters. In a large glass pitcher, place the clove-studded apple quarters with the citrus fruit slices. Sprinkle coarse sugar over the fruit, pour brandy over the sugared fruit and toss to coat. Place in the refrigerator for 4 to 6 hours to infuse the flavors.
Before serving, remove the clove-studded apple and discard, crush the infused citrus fruits slightly with a wooden spoon. Stir in the wine, orange juice, Nielsen-Massey Rose Water and Nielsen-Massey Tahitian Pure Vanilla Extract. Garnish each glass with a sprig of fresh mint.
Add additional coarse sugar, orange juice or soda water for taste variation.
Stud apple by pushing the clove stems into the prepared apple quarters. In a large glass pitcher, place the clove-studded apple quarters with the citrus fruit slices. Sprinkle coarse sugar over the fruit, pour brandy over the sugared fruit and toss to coat. Place in the refrigerator for 4 to 6 hours to infuse the flavors.
Before serving, remove the clove-studded apple and discard, crush the infused citrus fruits slightly with a wooden spoon. Stir in the wine, orange juice, Nielsen-Massey Rose Water and Nielsen-Massey Tahitian Pure Vanilla Extract. Garnish each glass with a sprig of fresh mint.
Add additional coarse sugar, orange juice or soda water for taste variation.