Ingredients 1/2 cup sugar 1/4 cup water 5 cups white or rosé wine 1 cup kirsch 1/2 vanilla bean—split, seeds scraped and reserved 2 navel oranges 1/2 lemon Instructions In a small saucepan, combine the sugar and water and bring to a boil. Pour the syrup into a large heatproof bowl and let cool. Stir in the wine, kirsch and the vanilla bean and seeds. Slice the oranges and the lemon half crosswise 1/4 inch thick. Cut the slices into small triangles. Put the fruit in a large carafe and pour in the wine mixture. Cover and refrigerate for 40 days. Before serving, strain the wine through a double layer of cheesecloth.