Fresh Fruit Compote

• 1 medium-sized pineapple
• 4 pears
• 4 cox’s orange pippins
• 4

Peel, core and slice pineapple into rings. Reserve top. Slice each ring in half and combine in a mixing bowl with peeled, cored and sliced pears and apples, sliced plums and halved, seeded grapes. Dust with icing sugar to taste; moisten with brandy and lemon juice; toss well and chill.

Just before serving, transfer to serving bowl; pour over champagne and decorate with pineapple top.