Pineapple in Port with Fresh Chopped Mint: Ananas em Porto com Hortela Picada |
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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 6 |
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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.] 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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