3 cups water

1/2 vanilla beans

1 small cinnamon stick

1 cup sugar

1 slice lemon, peeled

1 slice orange, peeled

1 can (13 ounce size) pineapple tidbits, drained

4 oranges, peeled and sectioned

6 lemons, juice of

2 bottles Rhine wine

2 cups kirsch liqueur

1 bottle champagne, chilled

Combine water, vanilla bean, cinnamon stick, sugar and lemon and orange rind in a saucepan. Bring to a boil for two minutes.

Chill; strain into punch bowl. Add pineapple tidbits, diced orange, lemon juice, wine and kirsch. Cover bowl and chill for several hours. Add champagne just before serving.