waltzing pineapples

Yesterday, we were eating out, as it was the birthday of a dear adopted aunt who currently stays with us. We ended up going to our usual Italian haunt, as we didn't feel too adventurous. Dinner was lovely, both the food as well as the company, but what really made my day was dessert:

Fresh pineapple, caramelized and doused with sambuca, a strong anise-flavoured liquor, together with lemon-rosemary sorbet.

I never really cared for the pineapple/anise or rather pineapple/licorice combination, and had always thought it a little too funky and a little to 'must-try-something-new' for my tastes to really consider it.

But it was lovely. Really, really lovely. Not merely interesting, but perfectly great as both flavours really waltzed together, making each one more complex and less dominant at the same time, creating something new and lovely.

Must. Make. That. Myself.

Now all I lack is an occasion.