1/4 Photos of Pineapple in Port (Ananas Em Porto Com Hortela Picada)
4 hrs 10 mins
Chef Kate's Note:
Lovely pineapples grow in the Azores and Port IS from Portugal, so no surprise that this is a classic Protugese dessert, tho not nearly as rich as most. From Jean Anderson's "The Food of Portugal"
My Private Note
Units: US | Metric
- 1Slice the top and bottom off the pineapple, stand it on end, and slicing straight down, remove all the prickly peel.
- 2Cut the pineapple lengthwise into 8 wedges, slice off the hard core at the point of each wedge, then slice the wedges about 1/4" thick, making small, fan-shaped pieces.
- 3Place the pineapple fans in a large, non-metallic bowl, add the Port and toss to mix.
- 4Cover and chill 3 to 4 hours.
- 5Add the minced mint and chill another 30 minutes.
- 6To serve, spoon into stemmed glasses and garnish with mint sprigs.
- 7Note: While this is lovely as it is, you can dress it up into an extraordinary recipe by serving it, parfait style, with Coconut Sorbet (recipe 170147) or with Greek style yogurt sweetened with honey.
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Nutritional Facts for Pineapple in Port (Ananas Em Porto Com Hortela Picada)
Serving Size: 1 (294 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 149.6
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 4.6 mg
- Total Carbohydrate 37.1 g
- Dietary Fiber 4.2 g
- Sugars 26.8 g
- Protein 1.6 g