Fruity Sparkling Baked Beans

Serves 12 (serving size: about ¾ cup)

½ pound dried navy beans (about 1 cup)

Cooking spray

8 teaspoons brandy

¾ cup chopped yellow onion

8 teaspoons peach schnapps

¼ cup diced salt pork (about 2 ounces)

6 tablespoons maple syrup, divided

¾ tablespoon sugar

2¾ cups water

1 (750-milliliter) bottle white Rioja wine

¾ tablespoon Dijon mustard

½ lemon, thinly sliced

½ teaspoon salt

½ small navel orange, quartered and sliced

⅛ teaspoon hot pepper sauce (such as Tabasco)

½ green apple, cored and sliced

½ ripe peach, peeled and sliced

½ (12-ounce bottle sparkling water, chilled

1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
2. Preheat oven to 325°.
3. Heat a Dutch oven over medium-high heat. Coat oven with cooking spray. Add brandy, onion, schnapps, and pork to pan; sauté 5 minutes. Add beans, ¼ cup syrup, and next 10 ingredients (through peach); bring to a boil. Cover and bake at 325° for 2½ hours or until beans are tender, stirring occasionally. Uncover and bake an additional 30 minutes or until mixture begins to thicken. Stir in remaining syrup and sparkling water; serve immediately.