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Pineapple with a brown sugar and 2012 Leopard’s Leap Sauvignon
500 ml (2
cups) Leopard’s Leap Sauvignon Blanc
45 ml (3
tbsp) brown sugar
80 ml (1/3
cup) brown sugar
Zest of 3
pineapple, cut into 12 wedges
leaves for serving
Prepare a fire providing
enough medium to hot coals.
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