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Mo`o's Pineapple Calabash Punch
1 fresh pineapple
2 tablespoons sugar
1/ 2 cup brandy
3 cups pineapple juice
2 bottles (750 ml each) Chablis, chilled
1 bottle (750 ml) champagne, chilled
Remove rind and core from pineapple; cube fruit. Sprinkle pineapple with sugar and add brandy. Refrigerate 6 hours or overnight. Pour pineapple juice into a ring mold and freeze. Add wine to pineapple brandy mixture about 30 minutes before serving. Add champagne and ice ring just before serving. Makes 20 (4 oz.) servings. |
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 The Mainland Luau : How to Capture the Flavor of Hawaii in Your Own Backyard
by Patricia L Fry
List Price: $9.95
Sale Price: $7.96
You Save: $1.99 (20%)
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