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"

• Ready In: 4 hrs 10 mins
• Serves: 6

Ingredients

• 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)

Directions

1. Slice the top and bottom off the pineapple, stand it on end, and slicing straight down, remove all the prickly peel.
2. 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.
3. Place the pineapple fans in a large, non-metallic bowl, add the Port and toss to mix.
4. Cover and chill 3 to 4 hours.
5. Add the minced mint and chill another 30 minutes.
6. To serve, spoon into stemmed glasses and garnish with mint sprigs.
7. 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.