White Peach Sangria

1 bottle white wine (Spanish table wine)

3 ounces brandy

2 ounces triple sec

1 cup orange juice

1 cup pineapple juice

2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)

3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water) or 1 can peach nectar

Fresh peaches, oranges, and apples sliced