Summary

Ingredients

• 1 lemon (s), untreated
• 1 orange (s), untreated
• 6 pineapples, cut into pieces from the can
• 200 g suar
• 6 cl cognac or brandy
• 6 cl Cointreau or orange liqueur
• 6 cl Madeira or port wine
• 0.25 liter ¼ pineapple juice, from the can
• 1 bottle wine, lovely
• 2 bottles sparkling wine

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Instructions

1. Peel the washed lemon and orange. Peel off white skin. Core and cut into thin slices. Drain the pineapple and collect the juice.
2. Put the fruit in the punch bowl, mix with the sugar and let it steep until the sugar has dissolved (approx. 45 minutes).
3. Pour cognac, Madeira and Cointreau over it and let it steep for 2 hours in a cool place.
4. Just before serving, pour chilled wine and chilled sparkling wine over it, stir, done.