Here’s the Grilled Sangria recipe from Chris’ Lilly's new book, Fire & Smoke. If you buy the book from the Big Bob Gibson’s website, Chris will sign it for you and ship it directly from the restaurant.
GRILLED PEACH SANGRIA
FROM: CHEF CHRIS LILLY
FIRE & SMOKE: A PITMASTER’S SECRETS (Clarkson Potter)
Serves: 8 to 10
Cooking method: Direct heat
Cooking time: 2 minutes
1/2 cup sugar
2 peaches, peeled and cut into quarters
1 lemon, sliced
1 orange, sliced
1/2 cup peach brandy or schnapps
1/2 cup frozen lemonade concentrate
1/2 cup Triple Sec
1/3 cup orange juice
1 (750 ml) bottle dry red wine
2 cups club soda
Build a charcoal fire for direct grilling and preheat it to 450°F.
In a medium bowl, combine the sugar, peaches, lemons, and oranges.
Immediately put the fruit on the grill over direct heat and grill until the sugar caramelizes, about 1 minute on each side. Remove the fruit from the grill and set aside.
In a blender, combine the peach brandy, frozen lemonade, Triple Sec, orange juice, and the grilled peaches. Blend until smooth. Pour the mixture into a large pitcher, add the red wine, and stir well. Add the grilled lemon and orange slices and refrigerate until served.
To serve, add the club soda to the pitcher and mix well. Serve over ice.