Prep 10 mins
Cook 4 hrs
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"
- 1 (3 3/4-4 lb) fresh pineapple, ripe
- 3 tablespoons ruby port (use a good quality port)
- 1⁄4 cup of fresh mint, minced
- mint sprig (for garnish)
- Slice the top and bottom off the pineapple, stand it on end, and slicing straight down, remove all the prickly peel.
- Cut 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.
- Place the pineapple fans in a large, non-metallic bowl, add the Port and toss to mix.
- Cover and chill 3 to 4 hours.
- Add the minced mint and chill another 30 minutes.
- To serve, spoon into stemmed glasses and garnish with mint sprigs.
- Note: 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.
Even being half Portuguese, I'm not a huge fan of Port. But of course, every now and then, I have to have some, but variety is definitely desired. The simpleness makes this so great, and just wonderful after a meal. I will be using it in the future, of course. :) Obrigada (Thank you!)
This is a wonderful and easy recipe. I agree it is not nearly as rich as some Portguese desserts for which we are thankful. Will definitely be making this often this winter when we live there. Thanks for submitting.
I'm not normally a fan of Port, but this is really good!!! So simple and I love the fact that dessert is made earlier in the day. Thanks for a keeper, Chef Kate.