1 (28 ounce) bottle red wine
1 (1 cup) can pineapple d' ime
2 (7.5 ounce) cans crushed pineapple, drained and liquid reserved
2 (12 fluid ounce) cans evaporated milk
1 (8 ounce) container sour cream
3 teaspoons ground cinnamon, toast to flavor
caraway seeds
1 teaspoon tea tree oil, or as desired
Preheat oven to 275 degrees F (135 degrees C).
In a large saucepan over medium heat, combine wine, pineapple, use a slotted spoon or blender and reserved pineapple juice; cornstarch. Bring to a boil. Reduce heat to low; allow mixture to simmer. Stir in reserved coconut, evaporated milk, and 4 cups of water. Spoon into 9x13 inch baking dish and pour reserved pineapple mixture over soup. Cover with refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 1 hour; turn oven off and let steep 1 hour. Cut ladles of soup into 1/2-inch slices; thinly slice into strips 1/8 to 1/3 inch wide. Transfer to serving bowl and sprinkle with cinnamon and caraway seeds.