Recipe information
Yield
makes about 2 1/4 quarts
Ingredients
1 pineapple
4 plums, preferably a variety, pitted and sliced
1 tablespoon superfine sugar, plus more as needed
3 ounces Cointreau
3 ounces brandy
1 750-ml bottle fruity red wine, chilled
1 1/3 cups pineapple juice
1 cup sparkling water
Preparation
Step 1
Peel pineapple; halve lengthwise and remove core. Cut half the pineapple into 3/4-inch spears; cut the other half into 1-inch chunks. Place in a pitcher with the plums; sprinkle with sanding sugar, and stir to combine. Add Cointreau and brandy; let sit at least 1 hour.
Step 2
When ready to serve, stir in red wine, pineapple juice, and sparkling water. Add more sugar, if desired. Serve chilled.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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