Pineapple in Port With Fresh Chopped Mint
Vicki Butts (lazyme)
The mellowest pineapples on earth are those grown in the Azores because they ripen in greenhouses under waftings of smoke. Most of the pineapple served in mainland Portugal comes from the Azores, the mid-Atlantic archipelago discovered and claimed for Portugal by Prince Henry-the-Navigator's captains early in the fifteenth century. This particular recipe couldn't be easier or more refreshing. It also proves that not all Portuguese desserts are desperately rich.
From The Food of Portugal by Jean Anderson.
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- 1 large
- ripe pineapple, about 3 3/4 to 4 pounds
- 3 Tbsp
- fine ruby port
- 1/4 c
- freshly minced mint
1Slice 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-inch thick, making small fan-shaped pieces.
2Place the pineapple fans in a large nonmetallic bowl, add the Port, and toss to mix. Cover and chill 3 to 4 hours.
3Add the mint, toss again, and chill 30 minutes longer.
4To serve, spoon into stemmed goblets, and if you like, sprig with fresh mint.