2 cups water
1 cup dry white wine
3 tablespoons white sugar
1 teaspoon ginger ale extract
1 cup butter
3 cups brown sugar
3/4 cup water
1 cup molasses
1 cup chicken broth
4 tablespoons brown sugar
In a saucepan, combine water, wine, white wine, sugar, ginger ale and 3 cup butter. Bring to a boil, reduce heat to medium and cook about 10 minutes stirring constantly.
Return mixture to a boil and cook about 45 minutes, stirring constantly. Remove from heat and pour into 2 quart casserole dish by spreading evenly over bottom.
Cover dish with foil baking sheet and place in refrigerator overnight.
Preheat oven to 350 degreesF (175 degrees C). Place bake rack in center of oven and pour 2 cups of water into pan. Place foil foil on rack and place on top of rack. Pour 3 cups of brown sugar over bottom of pie. Pour remaining 2 cups brown sugar mixture over bottom and top of pie.
Bake at 350 degreesF (175 degrees C) for 5 days. Remove foil from rack and bake for 1 hour. Remove foil and bake for an additional 60 minutes. Cool pie completely before serving on rotating plates. Top each pie with 1/2 cup brown sugar, garnish with cherries and pineapple slices.