Purple Corn And Pineapple Sangria
From lunasea 16 years ago
- 60 minutes to make
- Serves 8
Make this the night before you want to serve it and invite some friends over to share. This gorgeous and delicious pitcher of Purple Corn and Pineapple Sangria is part of a Peruvian menu that Santos Loo prepared on Bobby Flay's 'Boy Meets Grill. Read more " Loo is a Peruvian native and a Food Network Senior Food Stylist. This whole menu is delicious and so flavorful and I will post each component separately. Enjoy. See less
Ingredients
- 4 to 5 dried purple corn in husk, about 1 pound (look in a Hispanic market) shopping list
- 1 fresh pineapple shopping list
- 2 (3-inch) sticks canela or cinnamon shopping list
- 2 quarts water shopping list
- 1/2 cup sugar shopping list
- 1 bottle Sauvignon Blanc shopping list
- 1/2 cup pisco (Peruvian brandy) shopping list
How to make it
- Rinse corn and place in stockpot.
- Peel pineapple and place skin in stockpot. Cut pineapple flesh into small dice and reserve.
- Add canela/cinnamon and water to pot. Bring to a boil and then simmer, slightly covered, for 1 hour.
- Remove from heat and strain. You should end up with about 1 quart liquid. Add sugar, stir, and allow to cool.
- Add wine, pisco, and diced pineapple. Refrigerate overnight. Serve over ice.
The Rating
Reviewed by 2 people-
interesting/unique recipe! I don't know how I missed it.
bluewaterandsand
in GAFFNEY loved it
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "