1 (20-ounce) can crushed pineapple
1 cup apricot nectar
1 quart light cream or half-and-half
1/3 cup sugar
1 teaspoon grenadine syrup
Garnish (pineapple cubes or pineapple wedge)
Frost six tall glasses. Place 1/2 of the crushed pineapple, 1/2-cup nectar, 2 cups cream, 1/2 of the sugar, and 1/2-teaspoon grenadine in a blender container. Blend on medium speed until smooth. Pour into three prepared glasses. Repeat with remaining halves of ingredients. Garnish glasses with pineapple cubes or wedges. Serve immediately.