Ingredients

* 4 to 5 dried purple corn in husk, about 1 pound (look in a Hispanic market)
* 1 fresh pineapple
* 2 (3-inch) sticks canela or cinnamon
* 2 quarts water
* 1/2 cup sugar
* 1 bottle Sauvignon Blanc
* 1/2 cup pisco (Peruvian brandy)

Method – The Procedure

1. Rinse corn and place in stockpot.
2. Peel pineapple and place skin in stockpot. Cut pineapple flesh into small dice and reserve.
3. Add canela/cinnamon and water to pot. Bring to a boil and then simmer, slightly covered, for 1 hour.
4. Remove from heat and strain. You should end up with about 1 quart liquid. Add sugar, stir, and allow to cool.
5. Add wine, pisco, and diced pineapple. Refrigerate overnight. Serve over ice.

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