Pineapple in Port with Fresh Chopped Mint: Ananas em Porto com Hortela Picada

The mellowest pineapples on earth are those grown on 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-Navigators's captains early in the 15th century. This particular recipe couldn't be easier or more refreshing. It also proves that not all Portuguese desserts are desperately rich.]

Total Time:
4 hr 42 min
Prep:
2 min
Inactive:
4 hr 30 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 large ripe pineapple (3 3/4 to 4 pounds)
  • 3 tablespoons fine ruby Port
  • 1/4 cup freshly minced mint leaves
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-inch 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 mint, toss again, and chill 30 minutes long. To serve, spoon into stemmed goblets and if you like, sprig with fresh mint.


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