Taste of Home
Grilled Peach & Pineapple Sangria
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 8 servings.
Grill up fresh peaches and pineapple slathered in cinnamon butter and use them to make a refreshing summer sangria. I also like to add slices of grilled lemon and lime to drop in the glass for a citrusy boost of flavor. —Heather King, Frostburg, Maryland
Ingredients
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1 bottle (750 ml) sauvignon blanc or other white wine
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2 cups lemonade
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1/2 cup orange liqueur
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1 tablespoon butter, melted
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1 tablespoon sugar
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1 teaspoon ground cinnamon
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3 medium peeled peaches, pitted and halved
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1/4 fresh pineapple, peeled and cut into 4 slices
Directions
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1.
Make sangria by combining wine, lemonade and liqueur. Refrigerate. Meanwhile, in a small bowl, combine melted butter, sugar and cinnamon. Mix well.
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2.
Brush butter mixture over cut side of peaches and all over pineapple slices. Grill fruit, covered, on a greased rack over medium direct heat 4-5 minutes. Turn peaches and pineapple. Grill 4-5 minutes more. Remove from grill.
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3.
Cut each peach half into 5 or 6 slices and each pineapple slice into 5 or 6 pieces. Add three-fourths of fruit to sangria, reserving remainder. Refrigerate at least 2 hours.
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4.
Before serving, thread several pieces of reserved fruit onto appetizer skewers. Pour sangria over ice; serve with fruit skewers.
Nutrition Facts
3/4 cup: 206 calories, 2g fat (1g saturated fat), 4mg cholesterol, 20mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 1g protein.
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