Place the apples in a pitcher and add the lemon juice. Immediately toss the slices with the juice. (You don’t want brown apples in your sangria, people). Add the figs and Calvados, and gently stir to combine, being careful not to smush the figs. Cover the pitcher with plastic or a lid and refrigerate for at least 4 hours or overnight.

Pour the Prosseco over the fruit in the pitcher. Lightly stir.

Pour your sangria into glasses with ice, making sure to add a few pieces of fruit to each glass.