If you love brunch as much as I do, you will enjoy this simple upgrade of caramelized orange slices to the afternoon breakfast classic. The most work that has to be done is baking the orange slices to caramelized perfection. I wanted to incorporate a fresh woodsy herb, and sage was the best to pair with citrus. I had a specialty cocktail at a swanky New York bar that featured sage oil! That gave me the inspiration to add sage to my version of the pineapple mimosa. Wedding season along with the warmth of the spring is quickly approaching. If you are hosting a bridal shower or baby shower, consider serving this pineapple mimosa for the intimate occasion.
The color of the mimosa starts to change to a darker amber color the longer it soaks with the orange. The burnt sugar from the orange adds a slight butterscotch flavor. By baking the sage along with the orange, it allows the sage flavor to be infused into the orange. Guests at your brunch party will be completely astonished and impressed by the sophistication that the sage and orange add. Traditionally, dried sage is used to ward off evil spirits by burning it throughout your home! It has multiple purposes outside of the kitchen. If you cannot find fresh sage in your local grocery, you can substitute it with with rosemary or thyme.
- 2 cups pineapple juice
- 1 bottle of champagne, chilled
- bunch of fresh sage
- one orange
- 4 tablespoons brown sugar
- Preheat oven to 400F.
- Cut orange into ¼ inch slices and place on a cookie sheet. It would be wise to line your cookie sheet with parchment paper for easy clean up.
- Add 1-2 leaves of sage on each orange slice and sprinkle with evenly with brown sugar.
- Bake oranges for 10 minutes and flip. Bake for an additional 5 minutes until dark golden color. Sage leaves may fall off when you flip the orange slices, but its ok!
- Remove orange slices from oven and allow to cool.
- In a large pitcher combine pineapple juice and champagne.
- Place an orange slice in each champagne fluke. Pour mimosa over orange slices.
- Garnish with additional sage leaves.