3 small ripe Pineapples
1 lb. very fine sugar
1 pint Cognac
1 cup fresh lemon juice
3/4 cup eau de vie de framboise
1/2 cup Peach Brandy
1/4 cup Maraschino Liqueur
5 - 750ml bottles of Champagne, Cava or Prosecco, chilled
1 block ice
Berries or citrus fruit for garnish
Peel, core, and slice pineapples. Put the slices in a bowl, sprinkle them with the sugar and cover the fruit. Let it stand for at least 1 hour.
Add Cognac, lemon juice, eau de vie de framboise, peach brandy and maraschino liqueur to the bowl. Blend the mixture gently, cover it, and allow it to ripen overnight.
At serving time, pour the mixture over a large block of ice in a punch bowl and slowly add all the chilled Champagne or sparkling wine. Garnish the bowl with raspberries, sprigs of mint, lemons and oranges, thinly sliced, and any other fruits desired. Add a little fruit to each punch cup.
Makes approximately 8 1/2 quarts.
-- Adapted from Gourmet
by Chef Mark Shoup
by Ann Nichols
by Maia Harari