I made a cheese ball for a gathering we’re having with friends, but I didn’t make a very big one. I didn’t need all the pecans to coat, so the remainder went into the freezer. I only needed half of the red and green bell pepper, respectively, so I chopped up the rest and put it in the freezer, too. The pecans have a future as part of a Karo nut pie, and the peppers will make their way into a pot of chili, someday.
Now I am looking at this leftover wad of drained, crushed pineapple- approximately half a cup - and wondering what to do with it. I guess I could give it a burial at sea in the disposal, but that seems like a waste. Can you freeze pineapple, or as I suspect, will it turn to unappetizing goo?
Okay, the following is going to sound flat out crazy. It was weird, but I totally brought that upon myself.
The pineapple was still in its little prep bowl, and kind of dry, as I had squeezed all the liquid out with cheese cloth when I was making the cheese ball. Bearing in mind Contrapuntal’s offered recipe for the Grey Breeze, I took the cranberry juice cocktail out of the fridge. Luck! It’s cranberry-lime juice cocktail. Now, I’m even closer to the recipe. I poured some in the bowl, and the pineapple smush immediately soaked it all up, and turned magenta, so I poured a little more. That got absorbed, too, so I gave up and added a couple of ounces of vodka. That rendered it vaguely the consistency of oatmeal, still magenta, and smelling like vodka.
I got some ice out of the freezer, looked at the blender, and then fixed myself a diet soda, and proceeded to eat the goo with a spoon directly from the prep bowl. Mainly because I don’t feel like washing the blender.
Add the pineapple, butter, and some of your favorite preserves and/or maple syrup to a saucepan. Heat and simmer. Make banana pancakes by adding sliced bananas to your batter. Serve your warm pineapple crush over the pancakes with a sprinkling of shredded coconut.