If you are a bookworm, spending summer holidays pouring over Enid Blyton’s books may have been one of your favourite memories from childhood. The adventures those bunch of kids embarked upon were all fodder for vivid dreams on lazy afternoons. The only other aspect of Blyton’s writing which caught every reader, young or old’s imagination was the delicious food she wrote about. The aromas of sizzling bacon, freshly baked scones, and tomato rounds fried in fat seemed to waft out of the pages and tantalize the kid in us. Of the many beautiful dishes of food that Blyton talks of, marmalade stands out, for being closest to what we Indians love as ‘murabba’. Marmalades, jams and jellies have all been a big part of our childhoods and the charm of stealing some from the larder never wears off. But now that adulthood has kicked in well and good, might as well take the jam a notch higher up on the delectability scale by adding some alcohol in it, shall we? For this recipe, try out smoky bourbon whiskey in a rich, sugary pineapple sticky jam for that extra kick that cold winters call for.
For the jam, breaking down the pineapple pieces is the first step. So make sure your pineapple is ripe, and chop it into small chunks. Once that’s done, set it aside. Take a heavy-bottomed pan and heat it up over medium high flame. Now add the pineapple chunks along with the sugar and 4 tablespoons of water. Reduce the flame to low and let it simmer, stirring occasionally. Add a pinch of salt after about 5 to 6 minutes. You’ll notice that the pineapple pieces are beginning to turn soft and squishy. This is your cue to add in the star anise, followed by the whole cinnamon stick and the cloves. Gently stir. Then cover and simmer some more till most of water has evaporated. Now, mash up the jam if you will with a wooden spoon. Turn of the heat and stir in the lemon juice. Let it cool a little, before adding in the whisky.
Bourbon works like a charm in this pineapple jam, with its smokiness complementing the acidity of the pineapple. You could try a shot of Kentucky Straight Bourbon for this spiced pineapple jam. Early Times 354 Kentucky Straight Bourbon Whiskey, with its spicy notes tinted with fruity aftertaste works wonders in this jam.
Now that you know how to recreate some childhood magic, whip up some spiced pineapple whisky jam and enjoy!
The pancake’s owe their origin to Shrove Tuesday is quite interesting to note.
Clafoutis is a dessert that has its roots in the Limousin province of France.