How Do You Like Them Pineapples?
I decided to economise and make one large pineapple do double duty and make the Pineapple and Sage Martini at the same time as I made the Roasted Pineapple with Tamarind and Chilli. I knew I didn't want to dedicate a whole pineapple and a whole bottle of gin to the martinis.
This meant adapting the recipe, always potential for a bungle and in fact, I'd already removed the skin from the pineapple (to make the other recipe) before I read that the pineapple in the martini recipe should be roasted before peeling. So I wrapped it with the skin inside the alfoil package and bunged it into the oven to roast. I didn't roast it for the 3 hours specified - I had to go out so I turned off the oven after it had had about 1 1/2 hours, but left it there in the warm to cook a bit more.
I'd dedicated a quarter of the pineapple to the recipe so dividing the recipe by four involved one instead of four cardamon pods - I think I used two, and about eight sage leaves, which probably explains why the end result was quite redolent of the sage and cardamon! I used Bombay Sapphire, because that's what I had, instead of Tanqueray, and I just put about 200 ml in a smaller bottle. One is supposed the add the sage leaves and crushed cardamon pods to the gin, and leave for 3 hours then strain. Oops, I forgot to strain it then but did it at the serving stage - though it had probably only been in for four or so hours anyway.
The clove syrup was easy enough and I have plenty for another time. Clove syrup anyone?
Pineapple roasted and blitzed to form a puree, clove syrup and gin potion at the ready, it was into the cocktail shaker with some crushed ice and a sage leaf to garnish. A food stylist would probably have both the sage leaves the right way around.
And I see now, looking back on the recipe, that I somehow completely forgot about the lemon juice! (and it's not like I don't have plenty of lemons) Never mind, it was delicious, and probably even better if you actually follow the recipe.And the herbs, spices and fruit make a health food, right?
This meant adapting the recipe, always potential for a bungle and in fact, I'd already removed the skin from the pineapple (to make the other recipe) before I read that the pineapple in the martini recipe should be roasted before peeling. So I wrapped it with the skin inside the alfoil package and bunged it into the oven to roast. I didn't roast it for the 3 hours specified - I had to go out so I turned off the oven after it had had about 1 1/2 hours, but left it there in the warm to cook a bit more.
I'd dedicated a quarter of the pineapple to the recipe so dividing the recipe by four involved one instead of four cardamon pods - I think I used two, and about eight sage leaves, which probably explains why the end result was quite redolent of the sage and cardamon! I used Bombay Sapphire, because that's what I had, instead of Tanqueray, and I just put about 200 ml in a smaller bottle. One is supposed the add the sage leaves and crushed cardamon pods to the gin, and leave for 3 hours then strain. Oops, I forgot to strain it then but did it at the serving stage - though it had probably only been in for four or so hours anyway.
The clove syrup was easy enough and I have plenty for another time. Clove syrup anyone?
Pineapple roasted and blitzed to form a puree, clove syrup and gin potion at the ready, it was into the cocktail shaker with some crushed ice and a sage leaf to garnish. A food stylist would probably have both the sage leaves the right way around.
And I see now, looking back on the recipe, that I somehow completely forgot about the lemon juice! (and it's not like I don't have plenty of lemons) Never mind, it was delicious, and probably even better if you actually follow the recipe.And the herbs, spices and fruit make a health food, right?
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