Photo: Purple Corn and Pineapple Sangria Recipe
Ingredients
- 4 to 5 dried purple corn in husk, about 1 pound
- 1 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 pineapple and 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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By michaelcaissejr...
charlton, NY
on July 24, 2011
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Absolutely fantastic recipe. We need to see more from Santos Loo. Every now and then you catch a glimpse of him doing behind the scenes stuff on Iron Chef America. But I think its time he step forward and share more of his culinary point of view with america. This was the best sangria I have ever had hands down. the cinnamon was a great touch. For those having trouble finding purple corn check any latin american grocery store. I found two kinds, one made by GOYA, and another by PERU FOOD. I believe they both have web sites. Good luck.
By njcouple
on April 09, 2011
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Great recipe! Peruvian food is getting a lot of attention lately. It is not surprising Lima was named culinary capital of the Americas by Spanish travel magazine, "Viajar".
By nvdisrose
Bridgeport
on October 27, 2010
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best sangria that i ever tasted. i add more pisco for the extra kick. a favorite with my family and friends.
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