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Pineapple Punch
NICK MAUTONE
of
Gramercy Tavern
Serves ten to twelve.
1 ripe pineapple
6 to 8 ounces confectioners' sugar, depending on the sweetness of the
pineapple
2 cups apricot brandy
2 bottles sparkling wine
Peel, core, and finely chop the pineapple, place in a bowl, and stir in
the sugar until combined. Set aside, covered, in the refrigerator for
at least 1 hour and up to 24 hours.
Pour the apricot brandy over the fruit and steep until needed. (The
mixture will last approximately 2 weeks in the refrigerator.)
When ready to serve, place the pineapple mixture in a punch bowl, and
top with the sparkling wine. Stir thoroughly and serve well chilled in
champagne glasses.
Tips: A quart of pineapple juice, poured into a small container
and frozen, makes an excellent ice cube for the punch bowl.
Make individual servings by filling a champagne glass halfway with the
pineapple mixture and topping with sparkling wine.
For a nonalcoholic version, use peach or apricot nectar instead of the
apricot brandy, and replace the sparkling wine with ginger a | 
