and place in stockpot. Peel
pineapple and place skin in stockpot. Cut pineapple
flesh into small dice
and reserve. Add canela and water to pot. Bring to a boil and then simmer
, slightly covered, for 1 hour.
Remove from heat and strain
. You should end up with about 1 quart liquid. Add sugar, stir, and allow to cool.
, pisco, and diced pineapple. Refrigerate overnight. Serve over ice.