Recipe courtesy of Jean Anderson

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.
  • Level: Easy
  • Total: 4 hr 42 min
  • Prep: 2 min
  • Inactive: 4 hr 30 min
  • Cook: 10 min
  • Yield: 6 servings
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Ingredients

1 large ripe pineapple (3 3/4 to 4 pounds)

3 tablespoons fine ruby Port

1/4 cup freshly minced mint leaves

Directions

  1. 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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