Ginger-Peach Sangria

**Inspired by a Food52 Recipe

1 -28 oz. can halved Peaches (or 3-4 fresh peaches blanched, peeled, pit & skins removed)

2 large pieces (about 1 cup when julienned) of fresh Ginger-peeled & sliced

1 cup sugar for Simple Syrup

1 -12 ounce bottle Triple Sec-chilled

8 ounces of Brandy-chilled

2 bottles of white wine-chilled

1/2 cup Peach Schnapps

1 cup water (for simple syrup)

Begin by peeling and slicing ginger. Add ginger to a medium sized pot, sugar, and one cup water to make a simple syrup. Bring to a boil, then reduce heat to low, simmering for an additional 20 minutes. Add peaches (and syrup), simple syrup, cooked ginger, Schnapps, triple Sec, and Brandy to a large plastic container or pitcher. Chill for at least 2 hours, or overnight. When ready to serve mix with wine, in chilled glasses.