Grilled Peach Pineapple Sangria Recipes

PERFECT PEACH WHITE SANGRIA

Perfect Peach White Sangria image

I started with Bobby Flay's Peach Sangria recipe, and made it a little better, I think, and easier! My husband, who doesn't even like white wine, loves this.

Provided by Kathleen Morris Kleinhuizen

Time 3h10m

Yield 8

Number Of Ingredients 10

Ingredients

1 (750 milliliter) bottle dry white wine, such as Pinot Grigio
1 (11 ounce) can peach nectar
1 cup triple sec
1 cup orange juice
1 cup pineapple juice
½ cup peach schnapps
ice as needed
2 cups club soda, or as needed
1 fresh peach, sliced, or to taste
1 cup chopped fresh pineapple, or to taste

Steps:

Pour white wine, peach nectar, triple sec, orange juice, pineapple juice, and peach schnapps into a 2-quart pitcher and stir to mix. Chill for 3 to 4 hours, if possible.
Pour over ice in tall glasses and top with club soda. Garnish with fresh peach slices and pineapple.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 39.3 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.6 g, Sodium 15.6 mg, Sugar 33.5 g

GRILLED PEACH & PINEAPPLE SANGRIA

Grilled Peach & Pineapple Sangria image

Grill up fresh peaches and pineapple slathered in cinnamon butter and use them to make a refreshing summer sangria. I also like to add slices of grilled lemon and lime to drop in the glass for a citrusy boost of flavor. -Heather King, Frostburg, Maryland

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

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

Steps:

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

Nutrition Facts : Calories 206 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 20mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.

GRILLED SANGRIA

Grilled Sangria image

Provided by Food Network Kitchen

Categories beverage

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Halve and pit 2 plums, 2 apricots and 2 peaches. Grill over medium-high heat, turning occasionally, until slightly charred, about 4 minutes. Transfer to a cutting board and cut into large pieces. Transfer the fruit to a pitcher and add one 750-ml bottle rose, 1/2 cup coconut rum and 1/4 cup superfine sugar. Refrigerate overnight.

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