Grilled Peach & Pineapple Sangria

1. 1

   Make sangria by combining wine, lemonade and liqueur. Refrigerate. Meanwhile, in a small bowl, combine melted butter, sugar and cinnamon. Mix well.

2. 2

   Brush butter mixture over cut side of peaches and all over pineapple slices. Grill fruit, covered, on a greased rack over medium direct heat 4-5 minutes. Turn peaches and pineapple. Grill 4-5 minutes more. Remove from grill.

3. 3

   Cut each peach half into 5 or 6 slices and each pineapple slice into 5 or 6 pieces. Add three-fourths of fruit to sangria, reserving remainder. Refrigerate at least 2 hours.

4. 4

   Before serving, thread several pieces of reserved fruit onto appetizer skewers. Pour sangria over ice; serve with fruit skewers.

* Per serving · 4 servings · Values may vary.

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