Pineapple sage recipes

[Guest guest]

At 09:01 AM 4/1/2004 +1200, you wrote:

 

> On another totally different note, I have bought a pineapple sage plant

>instead of a pineapple mint, so wondered if anyone can tell me some good

>uses for a thriving pineapple sage plant!

> Regards

> Jeanine

 

Oh, how I love pineapple sage. First, just pluck a sprig (preferably with

the cute red flower) and put it in your iced tea. You can simmer the leaves

in a simple syrup to flavor the syrup. Chop the leaves finely and mix with

real pineapple and cream cheese for a spread.

 

Here's a recipe I've had forever:

 

" Pineapple Sage Pound Cake "

 

Rich and aromatic, with festive flecks of red and green, these little tea

cakes make tasty holiday gifts. Be sure to keep some for yourself. Slices

hot from the toaster, a bit of butter and honey melting slowly on the crisp

surface, paired with a steaming cup of coffee are an ideal way to ease into

a Sunday morning.

 

1 cup butter, at room temperature

1 cup sugar

1/4 cup honey (light wild flower or sage flower preferred)

5 eggs

2 Tablespoons chopped pineapple sage leaves ( the small, new leaves have

the most pineapple flavor)

3 Tablespoons coarsely chopped pineapple sage flowers*

1 teaspoon grated lemon peel

4 Tablespoons well-squeezed, chopped pineapple

1 teaspoon baking powder

2 cups flour

 

Cream the butter and the sugar until very light and fluffy. Beat in the

honey. Add the eggs one at a time, making sure to beat for one minute after

each addition. Beat in the sage leaves, flowers and lemon peel. Stir the

dry ingredients together and add to the butter mixture. Fold these together

gently, until just blended. Pour into four miniature loaf pans (6 inches

by 3 1/4 inches by 2 inches). Bake in a pre-heated 325 & #176;F oven for

approximately

45 minutes, or until golden brown. (A toothpick inserted in the middle should

come out clean.) Cool for 10 minutes on a rack, then turn out of pans and

continue to cool.

*the recipe can be made without the flowers, if the plant has stopped

flowering

and no flowers are available. No adjustments to the recipe are necessary.

[Guest guest]

OH YUMMMY! Thank you so much for sharing this Anya!

 

I planted my wee little pineapple sage plant this week, and from what

I've seen, pineapple sage gets GIGANTIC here, so hopefully I'll be

making lots of cake soon

 

Heck, when it is all grown up, I'd love to try and distill some in my

little stove still even!

 

*Smile*

Chris (list mom)

 

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Anya [mccoy]

 

 

 

Oh, how I love pineapple sage. First, just pluck a sprig (preferably

with

the cute red flower) and put it in your iced tea. You can simmer the

leaves

in a simple syrup to flavor the syrup. Chop the leaves finely and mix

with

real pineapple and cream cheese for a spread.

 

Here's a recipe I've had forever:

 

" Pineapple Sage Pound Cake "

 

Rich and aromatic, with festive flecks of red and green, these little

tea

cakes make tasty holiday gifts. Be sure to keep some for yourself.

Slices

hot from the toaster, a bit of butter and honey melting slowly on the

crisp

surface, paired with a steaming cup of coffee are an ideal way to ease

into

a Sunday morning.

 

1 cup butter, at room temperature

1 cup sugar

1/4 cup honey (light wild flower or sage flower preferred)

5 eggs

2 Tablespoons chopped pineapple sage leaves ( the small, new leaves have

the most pineapple flavor)

3 Tablespoons coarsely chopped pineapple sage flowers*

1 teaspoon grated lemon peel

4 Tablespoons well-squeezed, chopped pineapple

1 teaspoon baking powder

2 cups flour

 

Cream the butter and the sugar until very light and fluffy. Beat in the

honey. Add the eggs one at a time, making sure to beat for one minute

after

each addition. Beat in the sage leaves, flowers and lemon peel. Stir the

dry ingredients together and add to the butter mixture. Fold these

together

gently, until just blended. Pour into four miniature loaf pans (6 inches

by 3 1/4 inches by 2 inches). Bake in a pre-heated 325 & #176;F oven for

approximately

45 minutes, or until golden brown. (A toothpick inserted in the middle

should

come out clean.) Cool for 10 minutes on a rack, then turn out of pans

and

continue to cool.

*the recipe can be made without the flowers, if the plant has stopped

flowering

and no flowers are available. No adjustments to the recipe are

necessary.

 

 

 

 

 

 

[Guest guest]

Hi Jeanine, Anya and Chris

 

There must be a great deal of serendipity on this list:-)

 

> OH YUMMMY! Thank you so much for sharing this Anya!

 

I was looking at our pineapple sage plant yesterday afternoon wishing I

could find a real use for it - it's massive and has masses of flowers at

this time of year. So you've inspired me to look for more recipes.

 

I just did a search and found some more at

<http://www.nefffamilyfarm.com/PineappleSage.html>

 

There's also a recipe for a cider jelly at the bottom of this page

<http://www.willowpondherbs.com/kitchen/sage/page3.html>

 

I remember reading that you can line a cake tin with them before baking the

cake. I think the flavour is meant to permeate through the cake, and I've

also heard the same suggestion for geranium leaves.

 

I can feel a baking frenzy coming on.

 

Vicki