Yummy and moist! If I hadn’t told you, you wouldn’t have known they were gluten-free. Due to its extra-fine consistency, I like to purchase my rice flour from an Asian shop. The oven I use is convection. If not, you might need to change how long you cook things for. Prior to icing or serving, allow it cool fully.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 cups pineapple juice
- 1 (12 fluid ounce) can frozen orange juice concentrate, thawed
- 11 ⅓ fluid ounces apricot nectar
- 11 ⅓ fluid ounces mango nectar
- 1 ½ cups cold water
- 2 (750 milliliter) bottles chilled Champagne
- 12 wedges fresh pineapple
Instructions
- Stir together pineapple juice, orange juice concentrate, apricot nectar, mango nectar, and cold water in a 1 1/2- to 2-quart pitcher.
- For each serving, pour 3/4 cup juice mixture into a champagne flute; top with 1/2 cup champagne. Garnish with a pineapple wedge.