Grilled Peach & Pineapple Sangria

Directions

• 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.