Purple Corn and Pineapple Sangria
- 4 to 5 dried purple corn in husk, about 1 pound
- 1 fresh pineapple
- 2 (3-inch) sticks canela or cinnamon
- 2 quarts water
- 1/2 cup sugar
- 1 bottle Sauvignon Blanc
- 1/2 cup pisco (Peruvian brandy)
Rinse corn and place in stockpot. Peel pineapple and place skin in stockpot. Cut pineapple flesh into small dice and reserve. Add canela and water to pot. Bring to a boil and then simmer, slightly covered, for 1 hour.
Remove from heat and strain. You should end up with about 1 quart liquid. Add sugar, stir, and allow to cool.
Add wine, pisco, and diced pineapple. Refrigerate overnight. Serve over ice.