1 750 ml bottle semi dry white wine
1/4 cup peach or apricot liquor
1/2 cup sugar
2 peaches, cubed
1 navel orange, peeled and sliced
1 mango, peeled and cubed
1 liter ginger ale
Bring wine, liquor and sugar to a boil in a large sauce pan. Cook just until sugar dissolves. Turn off flame. Add all fruit and allow to infuse at least 1 hour. Pour into a large pitcher and chill 4 to 6 hours or overnight. Add ginger ale just before serving.