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
- 1 bottle (750 ml) sauvignon blanc or other white wine
- 2 cups lemonade
- 1/2 cup orange liqueur
- 1 tablespoon butter, melted
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 3 medium peeled peaches, pitted and halved
- 1/4 fresh pineapple, peeled and cut into 4 slices
- Ice cubes
Directions
- 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.
Nutrition Facts
3/4 cup: 206 calories, 2g fat (1g saturated fat), 4mg cholesterol, 20mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 1g protein.
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
Recipe Creator
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