I love me some pineapple. I could eat an entire pineapple in one sitting, and definitely have before (usually over the sink, with juice dripping off my elbows.) Unfortunately I’m allergic to pineapple, so escapades like this usually end up with me moaning for hours about my burning tongue. (Good thing the stuff doesn’t close up my throat, or I’d be dead by now. Some people die overdosing on drugs. Me? I would OD on pineapple and not even regret it. So I thank you, allergy gods, for only making my life a little miserable instead of over.)
Apparently Charlotte has inherited this curse. She was about halfway through the pineapple I had given her when she started crying and grabbing her tongue. It was the most pathetic thing. There was nothing I could do besides giver her some milk to offset the acidity and teach her how to shake her fist at the allergy gods.
One of the best things about fall is apple cider, and one of the best things about life is pineapple, so why not mix them up? This stuff is goooood. I got the idea from a cocktail recipe I saw in a magazine. This is the de-booze-ified version.
Chilled Pineapple Apple Cider
Source: heavily adapted from Better Homes and Gardens
6 cups apple cider
6 cinnamon sticks
3/4 teaspoon anise seed
46 ounce can of pineapple juice
pineapple spears, for garnish; optional
In a large saucepan combine cider, cinnamon, anise, and pineapple juice; bring to a simmer. Reduce heat and simmer 5 minutes. Cool slightly, then strain into a pitcher. (Unless you like anise seed floating around in your drink.) Chill 2 to 4 hours. Serve over ice with a fresh pineapple spear.