Plum and Pineapple Sangria

Martha Stewart Living


Makes 2 1/4 quarts

    1 pineapple                                                 
    4 plums                                                        
    1 tablespoon superfine sugar                                   
    3 ounces cointreau                                             
    3 ounces brandy                                                
    750 milliliters chilled fruity red wine                        
    1 1/3 cups pineapple juice                                     
    1 cup sparkling water                                          

Peel, halve, core pineapple.  Cut half into 3/4-inch spears; cut half into 1-inch chunks.  Transfer pineapple to a pitcher and add 4 plums, each pitted and sliced.  Sprinkle with sugar and stir to combine.  Add cointreau and brandy; let sit at least one hour.  Stir in red wine, juice and sparkling water.  Add more sugar if desired.  Serve chilled.