Combine the sugar, water, cinnamon, star anise, and lemon peel in a small saucepan. Bring the mixture to a low boil and simmer for two minutes, stirring occasionally to help the sugar dissolve. Remove from heat, cover, and allow the mixture to infuse for 30 minutes.
Place the sliced fruit in a large glass pitcher.
Pour the wine and brandy over the fruit.
Add the simple syrup to taste, starting with a small amount. Stir, sample, then add more syrup if you'd like a sweeter sangria.
Cover the pitcher and allow the flavors to meld for six hours in the refrigerator. Serve chilled.
