DIRECTIONS
1. Clean and preheat grill to high. Cut peaches in half, remove pit and lightly brush with canola oil. Slice oranges into ½” rounds and oil lightly. Grill these quickly over high heat to create grill marks on the cut side of peaches and one side of oranges. Remove from the grill and refrigerate to chill. Slice the orange circles in half and the peach sections into wedges.

2. Combine the Muscat Canelli, Brandy, lime juice, mint and basil together and allow to sit for 15 minutes to allow the herbs to bloom. Add the sparkling water and strain over ice into a pitcher for serving. Garnish with the grilled fruit in the pitcher as well as in the chilled glasses. Cheers!