Grilled Peach & Pineapple Sangria
“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 flavour.” —Heather King, Frostburg, Maryland
| Servings | Prep Time |
| 8servings | 25minutes + chilling |
| Servings | Prep Time |
| 8servings | 25minutes + chilling |
Ingredients
- 1 bottle sauvignon blanc or other white wine 750 ml
- 2 cups lemonade
- 1/2 cup orange liqueur
- 1 tbsp butter melted
- 1 tbsp sugar
- 1 tsp ground cinnamon
- 3 medium peeled peaches pitted and halved
- 1/4 fresh pineapple peeled and cut into 4 slices
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- Make sangria by combining wine, lemonade and liqueur. Refrigerate. Meanwhile, in a small bowl, combine melted butter, sugar and cinnamon. Mix well.
- 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.
- 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.
- Before serving, thread several pieces of reserved fruit onto appetizer skewers. Pour sangria over ice; serve with fruit skewers.
Recipe Notes
Nutrition Facts
3/4 cup: 206 calories, 2g fat (1g saturated fat), 4mg cholesterol, 20mg sodium, 25g carbohydrate (21g sugars, 1g fibre), 1g protein.
