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Sparkling Pineapple Punch



Yield 10 Servings
1 c guava nectar
1 one,(3-pound) ripe
1 ,pineapple--peeled,
1 ,cored and cut into
1 ,1-inch chunks
1/4 c honey
2 qt cold unsweetened pineapple
-juice,(see note)
1 two,(750-ml) bottles
1 ,cold brut sparkling
1 ,wine
3/4 c calvados (or cognac)


1. Pour the guava nectar into an 8-inch metal ring mold or kugelhopf mold; the nectar should cover the bottom of the mold. Freeze until firm, about 25 minutes. Put the pineapple chunks and honey in a blender and puree until smooth. Pour the pineapple puree over the frozen guava nectar, cover and freeze until solid, at least 2 hours.
2. In a large punch bowl, combine the pineapple juice, sparkling wine and Calvados. Warm the bottom of the mold under hot water to thoroughly loosen the pineapple ice. Invert the ring onto a sheet pan, then carefully lower it into the punch, guava side up. Ladle the punch into glasses and serve.













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