Chilled Pineapple Champagne Soup

• 2 fresh sweet pineapples
• 1 1/2 cups plus 2/3 cup water
• 23 cup granulated sugar
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon cinnamon (optional)
• 3/4 cup fresh mint leaves, plus a few extra for garnish
• 2 tablespoons brandy or Cognac
• Salt to taste (optional)
• 13 cup fruity white wine
• 1 bottle (750 milliliters) very dry Champagne or sparkling wine, chilled

1. Peel and core pineapples.
2. Set fruit aside and place peel and cores in a large heavy saucepan with 1 1/2 cups water.
3. Bring to a boil, cover and cook over moderate heat for 15 minutes.
4. Strain liquid through cheesecloth, discard solids and return pineapple liquid to saucepan.
5. Combine granulated sugar with remaining 2/3 cup water.
6. Bring to a boil over medium heat and cook briefly, approximately 5 minutes, just long enough to make a thin syrup.
7. Cut pineapple in chunks, reserving a few slivers for garnish.
8. Sprinkle confectioners' sugar over reserved pieces and set aside in refrigerator.
9. Place remaining pineapple in saucepan together with liquid from the cooked peel and the sugar syrup.
10. Add cinnamon if desired, especially if the pineapples are not very flavorful.
11. Place over moderate heat, cover and cook for approximately 30 minutes, or until fruit is soft.
12. In a food processor, puree the pineapple and liquid in batches.
13. Coarsely chop the mint leaves and puree with pineapple.
14. Taste and add brandy and salt if desired.
15. Cool slightly, cover and place in refrigerator to chill overnight.
16. The next day, stir in white wine and let sit for several hours.
17. About 30 minutes before serving, delicately stir in the chilled Champagne.
18. Serve in bowls set over iced liners.
19. Float pineapple garnish decorated with mint leaves.

fresh sweet pineapples, water, sugar, sugar, cinnamon, fresh mint, brandy, salt, white wine, sparkling wine

Taken from cooking.nytimes.com/recipes/3231 (may not work)