Brandied Fruit Melange

This is the fruit salad that shows up to the party and makes every other fruit salad feel underdressed.

Peaches, Granny Smith apples, and oranges steep overnight in a warm brandy syrup spiked with brown sugar and a whole cinnamon stick, soaking up boozy sweetness while the juices mingle into something truly special.

Right before serving, fresh strawberries and sliced kiwi get tossed in for a pop of color and brightness that hasn’t been dulled by the marinade.

Spoon it into clear glass bowls so everyone can see those jewel-toned layers. This is as much a centerpiece as it is a dessert.

Kitchen Tips

• Give the fruit a full overnight soak. Eight to ten hours lets the brandy syrup penetrate deep into the peaches and apples. A quick toss won’t get you there.
• Stir the fruit a few times while it marinates. This ensures even coverage and prevents the bottom layer from getting too boozy while the top stays dry.
• Add the strawberries and kiwi at the very last minute. Both are delicate and will turn mushy if they sit in the syrup too long.
• Use firm, slightly underripe peaches. They hold their shape better during the long soak.