Knock knock knock.
Now that Trip of Love has closed (sadly) and I am taking a tiny break, the weekend is for brunch. Hell, any time is for brunch. Who doesn’t get down with brunch fare?
Pineapple is one of my favorite fruits; number two behind cherry. Even though it is a huge pain in the ass to cut up and leaves little black things that resemble mouse shit on your cutting board, that sweet tart acidy flesh makes everything ok.
I didn’t want to serve a block of straight up pineapple today, so I set the wheels in motion.
Here’s what I ended up with.
What you’ll need:
- one ripe pineapple
- 2 tablespoons honey
- 1/3 cup water
- 1/3 cup(ish) fresh or frozen blueberries
- 1/2 tsp citric acid
- 2 tablespoons balsamic vinegar **see note at the end
- at least 5 sprigs of fresh mint
Spread the blueberries on the bottom of a small saucepan; cover in honey. Add juuust enough water to cover (appx 1/3 cup). Crank up the heat. When a simmer is achieved, reduce heat and allow to cook.
Here come the knife skills: peel the pineapple, core it, try not to eat it. Good luck. I like my pieces cut into 1/4 inch slices with about an inch of width. Sprinkle the citric acid on the chopped pineapple. By the time you finish that, the blueberries should be cooked. Mash them with a fork. Allow them to continue to reduce. If it looks dry, add a splash more water. You do not want it to be watery. You want it to be syrupy. A good test is seeing if it just coats the back of a spoon.
Once achieved, take the blueberries off the heat and stir in the 2 tablespoons of balsamic.
Most likely there is some syrup residue on the sides of your sauce pan. We want that. Put the pineapple into the sauce pan and let it get all that syrupy syrup all over it.
Chop your mint pretty finely. Toss it in.
Put this all in a bowl or serving dish and allow it to cool before serving.
Just a hint: if you aren’t serving cheesy eggs, grab some chèvre, put it down on your serving plate and put this all over the top. Heaven.
Can you believe this is good for you? Shhh, I never said that.
Bye for now.
The Gentleman Caller
**Balsamic vinegar comes in a multitude of varieties. This recipe doesn’t call for a tart screw top bottle variety. The bottle should be well aged and have a cork. It doesn’t need to be super expensive, but it should be corked.
Pairings: works beautifully with Italian Brunch Pudding.