Grilled Peach & Pineapple Sangria

• 1 bottle (750 ml) sauvignon blanc or other white wine
• 2 cups lemonade
• 1/2 cup orange liqueur
• 1 tablespoon butter, melted
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon
• 3 medium peeled peaches, pitted and halved
• 1/4 fresh pineapple, peeled and cut into 4 slices

1. Make sangria by combining wine, lemonade and liqueur. Refrigerate. Meanwhile, in a small bowl, combine melted butter, sugar and cinnamon. Mix well.
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. 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. Before serving, thread several pieces of reserved fruit onto appetizer skewers. Pour sangria over ice; serve with fruit skewers.

sauvignon blanc, lemonade, orange liqueur, butter, sugar, ground cinnamon, peaches, pineapple

Taken from www.tasteofhome.com/recipes/grilled-peach-pineapple-sangria/ (may not work)