Holiday Entertaining 2001: Holiday Punches


  Pineapple Punch

The Chef
NICK MAUTONE of Gramercy Tavern

Servings
Serves ten to twelve.

Ingredients
1 ripe pineapple
6 to 8 ounces confectioners' sugar, depending on the sweetness of the pineapple
2 cups apricot brandy
2 bottles sparkling wine

Mixing Instructions
Peel, core, and finely chop the pineapple, place in a bowl, and stir in the sugar until combined. Set aside, covered, in the refrigerator for at least 1 hour and up to 24 hours.

Pour the apricot brandy over the fruit and steep until needed. (The mixture will last approximately 2 weeks in the refrigerator.)

When ready to serve, place the pineapple mixture in a punch bowl, and top with the sparkling wine. Stir thoroughly and serve well chilled in champagne glasses.

Tips: A quart of pineapple juice, poured into a small container and frozen, makes an excellent ice cube for the punch bowl.

Make individual servings by filling a champagne glass halfway with the pineapple mixture and topping with sparkling wine.

For a nonalcoholic version, use peach or apricot nectar instead of the apricot brandy, and replace the sparkling wine with ginger ale.







 
 
   
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