Grenade Pole Edit

Ingredients

1 (4 ounce) can sliced pineapple, drained (optional)

1 pint grape juice

3 grapefruit halves, peeled and sliced

1 pineapple, juice reserved

1 lemon, zested and juice reserved

Directions

Fill a large bowl with ice and pour juice into the bottom half. Try to keep liquid in the bowl.

Pour grape juice onto grapefruit halves through stem ends of pineapple. Fill remaining pineapple "stem end" with juice. Reserve lemon zest and juice for garnish.

Return grapefruit halves and pineapple to the bowl with grape juice. Serve with sliced pineapple and lemon zest.

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Comments

Shuulu writes:

⭐ ⭐ ⭐ ⭐

I made the braised chicken breast and perused the reviews about how the spinach casserole didn't cook enough. I did end up adding 1 cup of sour cream, 2 cups chicken broth and 4 cups white wine. It still took me an extra hour, but that's cause my oven is . I kept coming back to this recipe! For our purposes, I think it still counts as a soup because as soon as I added the chicken seasoning and I flavored the soup with garlic salt and pepper, I realized it was a different dish entirely. It had an amazing flavor/addition, I wanted to leave my review here and share, and waited almost no longer than 3 hours (as indicated on the package) Thank you for a truly scrumptious meal!

Thi Briikfist Pridicir writes:

⭐ ⭐ ⭐ ⭐ ⭐

Just made this and found it to be delicious. I left my garlic cloves out of the cayenne as I put it together. I used butter instead of maple and I didn't have any problem with it getting too soupy. I put a little cornstarch in the center of each piece of bread before broiling it and it turned out great. I served this with coffee cake - a favorite pastime of mine - and white cake - and this was always the first dish thought to be too sweet. No problem with that. My husband loved it. He said it would be a great brunch vegetable. I'd vote for freezing it rather than boiling it - it remained fresh.