Recipe courtesy of Jean Anderson
Pineapple in Port with Fresh Chopped Mint: Ananas em Porto com Hortela Picada
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 88
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 3
- Total: 4 hr 42 min
- Prep: 2 min
- Inactive: 4 hr 30 min
- Cook: 10 min
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.