Pineapple in Port (Ananas Em Porto Com Hortela Picada)
"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""
photo by lazyme
- Ready In:
- 4hrs 10mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 1700.97-1814.36 g fresh pineapple, ripe
- 44.37 ml ruby port (use a good quality port)
- 59.14 ml of fresh mint, minced
- mint sprig (for garnish)
directions
- 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.
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Reviews
-
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. -
Delicious! Refreshing! Healthy! Easy to prepare! Elegant! I prepared this for ZWT3 Thanks Kate! -
Simple and delicious. Every time I walked by the bowl in the kitchen, I snacked. :-) Pineapple and mint are wonderful together...and the port adds just that little bit more. Thanks for posting this!
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
