Saturday, November 23, 2013

Cooking @ Dawn: Baked Pineapples

Living in the south of China has its perks. While my friends are complaining of knee-deep snow, I'm still sporting my sneaks. But I must be clear. These warm days are totally sporadic, so unfortunately the flu crept up on me. My aversion to pills had me up at dawn searching for soothing throat relief. With no citrus in sight, I turned to the next best thing: Pineapples.

The following recipe is great because 1) pineapple has a rich Vitamin C content, the official go-to for colds and flu, which gives the immune system a boost 2) pineapple contains an enzyme called bromelain which can reduce pain, swelling and mucus 3) ginger, in addition to that beautiful burning sensation, also contains antioxidants and nutrients that you body needs at this time 4) honey has wonderful antibacterial properties and 5)wine...at dawn...need I say more....actually I do. My original intention was temporary comfort but then the next day I felt so much better: headache and sore throat all relieved. Thank God for pineapples!

Baked Pineapple

1 Pineapple, peeled sliced and ready to go
2 tsp red wine of your choice
1 tsp honey
2 tsp ground ginger

1. In a bowl, mix wine, honey and ginger.



2. Slightly base your pan with the mix, since the pineapple slices will release its juices.


3. Bake until pineapple slices slightly reduce in size. We don't want to lose the nutritional value after all.



4. Munch the flu away....