Have I mentioned previously that I love brunch? Especially when it is a buffet. I love being able to sample many different dishes and indulge in bites of deliciousness. I also love that brunch gives one an excuse to have champagne before noon. I mean, it would be rude to refuse a mimosa, wouldn’t it?
So, if we’re already indulging in a cocktail (Make yours a bloody Mary, if you prefer.), why not have a tasty nibble with a bit of an alcohol kick? I’m not talking about making this a bacchanalian event, I’m just suggesting adding one food item to the menu that is for the adults only. I mean, the kids will have their share of treats, especially if this is an Easter brunch, so it seems only fair that the adults get something special also.
I chose pineapple as the base for this treat because it will absorb the bourbon nicely without becoming soggy or discoloring. Fresh, fully ripe pineapple also has a flavor strong enough to hold its own with the bourbon. If pineapple isn’t your thing, I think you could try cherries. I’m not sure too many other fruits would work.
Also, I dipped the pineapple in milk chocolate; the sweetness was a nice contrast to the earthiness of the bourbon. For those of you that prefer something less sweet, a semi-sweet or bittersweet chocolate would work nicely. I’d stay away from white chocolate; that seems way too sweet to me. Of course, to each their own palate.
This is an easy recipe. Give a batch a try, label the plate boldly as adults only, and then enjoy!
- 1 pineapple
- 1/2 cup bourbon
- 1/2 cup milk chocolate chips
- 1 tsp. vegetable shortening, optional
- Waxed paper
- Remove skin and core of pineapple.
- Cut four 1/2″ rings off of pineapple; save remaining pineapple for other use.
- Cut each ring into 5 wedges.
- Place wedges in a small bowl and cover with bourbon.
- Refrigerate for 24 hours.
- Remove pineapple from refrigerator, transfer pineapple wedges to a paper towel to drain for 10 minutes.
- Save remaining bourbon.*
- Place chocolate chips in a microwave-proof bowl and heat in 30 second increments, until melted.
- If chocolate is not melting smoothly, add shortening.
- Dip pineapple into chocolate, allowing excess to drip off.
- Transfer to waxed paper lined plate or tray. Repeat with remaining wedges.
- Refrigerate for 10 minutes or until chocolate is firm.
- Leftover bourbon can be used to make delicious pineapple flavored cocktails or can be drunk as is.