Yield: 30 Servings
|1 \N||Fresh pineapple|
|3 cups||Pineapple juice|
|½ gallon||White wine|
Remove rind and core form pineapple; coarsely chop fruit. Combine pineapple, brandy and sugar; marinate 6 hours or overnight. Pour pineapple juice into a ring mold and freeze. Add wine to pineapple-brandy mixture; refrigerate 30 minutes. Add pineapple juice ring and champagne just before serving.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .