“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 flavour.” —Heather King, Frostburg, Maryland
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.