Pineapple Punch
Macerated fruit punch is typical of French island cuisine. They’re best after several days of rest. Try it with other tropical fruits like passion fruit or mango with a little lime juice.
Ingredients
½ very ripe pineapple
½ cup water
1 cup brown sugar
2 cups dark rum
2 vanilla beans, halved
1/8 nutmeg, grated
Method
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1
Peel pineapple and chop into small pieces.
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2
Place pieces in a jar with water and sugar. Stir gently until sugar is dissolved.
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3
Add remaining ingredients. Stir and cover.
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4
Place close to a sunny window and let macerate for at least 2 days. Serve with ice, in a glass, with pineapple pieces.
