Begin by bringing a medium saucepan of water to a rolling boil and score an 'X' on the bottom of each stone fruit.

Carefully drop the scored stone fruits into the boiling water and blanch them for 30 to 60 seconds.

Once blanched, transfer the fruits into a bowl filled with ice water.

Peel off the skins from the cooled fruits.

Halve the peeled stone fruits, remove the pits, and coarsely chop them into bite-sized pieces.

In a mini food processor, combine the chopped fruits with freshly squeezed lemon juice and blend until smooth.

Pour the fruit purée into a large pitcher and add the rosé wine, elderflower liqueur, and seeds from the split vanilla bean. Stir gently to combine.

Slice the remaining stone fruits into ½-inch wedges and add these to the pitcher filled with the sangria base.

Cover the pitcher and place it in the refrigerator for at least one hour, up to two days.

When ready to serve, fill glasses with ice, pour in the sangria, and top off with sparkling water.