Pineapple Rum Punch
Cover the tea with 250 ml (approximately 8 ounces) of boiling water and let steep for 5 minutes.
Finely dice the pineapple.
Heat the butter and sugar in a pot, and cook until golden brown. Remove the pan from the heat, then pass the tea through a fine strainer into the caramel. Add the rum, Madeira, pineapple juice, and the wine and mix until thoroughly combined. Mix in the pineapple cubes, then heat slowly. Cook the mixture until heated through, but don't allow to come to a boil. Pour the punch into cups and serve immediately.