Pineapple Punch

• 1 large ripe pineapple (4 1/4lb) (preferably "extra sweet")
• 2 750-ml bottles dry white wine
• 1/2 cup brandy
• 1/4 cup confectioners sugar
• 1 cup granulated sugar
• 1 cup water
• 2 chilled 750-ml bottles Champagne
• Special equipment: a candy thermometer

1. Cut off and discard top of pineapple.
2. Cut off rind and cut rind into 2-inch pieces.
3. Quarter pineapple lengthwise and cut away core, then cut core into 2-inch pieces.
4. Blend rind and core to a coarse puree in a food processor, in batches if necessary.
5. Put pineapple puree in a bowl and stir in white wine.
6. Chill, covered, 1 hour.
7. Cut remaining pineapple into 1/3-inch dice and stir with brandy and confectioners sugar in another bowl.
8. Macerate, covered and chilled, stirring occasionally, 1 hour.
9. While pineapple is macerating, bring granulated sugar and water to a boil, stirring until sugar is dissolved, then boil syrup over moderate heat, undisturbed, until it registers 230F on candy thermometer.
10. Cool syrup.
11. Pour wine mixture through a large fine sieve into a punch bowl set in cracked ice and stir in syrup, pineapple with liquid, and Champagne.

pineapple, brandy, confectioners sugar, sugar, water, thermometer

Taken from www.epicurious.com/recipes/food/views/pineapple-punch-201095 (may not work)