FoodNetwork.com Recipe Cards
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- Prep Time:
- 5 min
- Inactive Prep Time:
- 12 hr 0 min
- Cook Time:
- 1 hr 0 min
- Level:
- Easy
- Serves:
- about 8 servings
Ingredients
4 to 5 dried purple corn in husk, about 1 pound1 fresh pineapple
2 (3-inch) sticks canela or cinnamon
2 quarts water
1/2 cup sugar
1 bottle Sauvignon Blanc
1/2 cup pisco (Peruvian brandy)
Directions
Rinse corn and place in stockpot. Peel pineappleand place skin in stockpot. Cut pineapple flesh into small dice and reserve. Add canela 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.
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Printed from FoodNetwork.com on 10/11/2008
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