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1
Peel and core pineapples.
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2
Set fruit aside and place peel and cores in a large heavy saucepan with 1 1/2 cups water.
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3
Bring to a boil, cover and cook over moderate heat for 15 minutes.
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4
Strain liquid through cheesecloth, discard solids and return pineapple liquid to saucepan.
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5
Combine granulated sugar with remaining 2/3 cup water.
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6
Bring to a boil over medium heat and cook briefly, approximately 5 minutes, just long enough to make a thin syrup.
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7
Cut pineapple in chunks, reserving a few slivers for garnish.
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8
Sprinkle confectioners' sugar over reserved pieces and set aside in refrigerator.
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9
Place remaining pineapple in saucepan together with liquid from the cooked peel and the sugar syrup.
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10
Add cinnamon if desired, especially if the pineapples are not very flavorful.
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11
Place over moderate heat, cover and cook for approximately 30 minutes, or until fruit is soft.
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12
In a food processor, puree the pineapple and liquid in batches.
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13
Coarsely chop the mint leaves and puree with pineapple.
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14
Taste and add brandy and salt if desired.
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15
Cool slightly, cover and place in refrigerator to chill overnight.
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16
The next day, stir in white wine and let sit for several hours.
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17
About 30 minutes before serving, delicately stir in the chilled Champagne.
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18
Serve in bowls set over iced liners.
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19
Float pineapple garnish decorated with mint leaves.
