Plum and pineapple sangria
- 1 pineapple
- 4 plums, preferably a variety, pitted and sliced
- 1 tablespoon superfine sugar, plus more as needed
- 3 ounces Cointreau
- 3 ounces brandy
- 1 750-ml bottle fruity red wine, chilled
- 1 1/3 cups pineapple juice
- 1 cup sparkling water
Instructions:
- Peel pineapple; halve lengthwise and remove core. Cut half the pineapple into 3/4-inch spears; cut the other half into 1-inch chunks. Place in a pitcher with the plums; sprinkle with sanding sugar, and stir to combine. Add Cointreau and brandy; let sit at least 1 hour.
-  When ready to serve, stir in red wine, pineapple juice, and sparkling water. Add more sugar, if desired.
- Serve chilled.