Pineapple In Port With Fresh Chopped Mint Recipes

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PINEAPPLE IN PORT WITH FRESH CHOPPED MINT: ANANAS EM PORTO COM HORTELA PICADA



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

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.

Provided by Food Network

Categories     dessert

Time 4h42m

Yield 6 servings

Number Of Ingredients 3

1 large ripe pineapple (3 3/4 to 4 pounds)
3 tablespoons fine ruby Port
1/4 cup freshly minced mint leaves

Steps:

  • 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.

PINEAPPLE IN PORT (ANANAS EM PORTO COM HORTELA PICADA)



Pineapple in Port (Ananas Em Porto Com Hortela Picada) image

Lovely pineapples grow in the Azores and Port IS from Portugal, so no surprise that this is a classic Protugese dessert, tho not nearly as rich as most. From Jean Anderson's "The Food of Portugal"

Provided by Chef Kate

Categories     Dessert

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 4

1 (3 3/4-4 lb) fresh pineapple, ripe
3 tablespoons ruby port (use a good quality port)
1/4 cup of fresh mint, minced
mint sprig (for garnish)

Steps:

  • 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" 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 minced mint and chill another 30 minutes.
  • To serve, spoon into stemmed glasses and garnish with mint sprigs.
  • Note: While this is lovely as it is, you can dress it up into an extraordinary recipe by serving it, parfait style, with Coconut Sorbet (recipe 170147) or with Greek style yogurt sweetened with honey.

Nutrition Facts : Calories 149.7, Fat 0.4, Sodium 4.6, Carbohydrate 37.2, Fiber 4.2, Sugar 26.9, Protein 1.7

PINEAPPLE IN PORT WITH FRESH CHOPPED MINT



Pineapple in Port With Fresh Chopped Mint image

Pineapple in Port With Fresh Chopped Mint (Ananas Em Porto Com Hortela Picada) 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...

Provided by Vicki Butts (lazyme)

Categories     Fruit Desserts

Time 25m

Number Of Ingredients 3

1 large ripe pineapple, about 3 3/4 to 4 pounds
3 Tbsp fine ruby port
1/4 c freshly minced mint

Steps:

  • 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.
  • 2. Place the pineapple fans in a large nonmetallic bowl, add the Port, and toss to mix. Cover and chill 3 to 4 hours.
  • 3. Add the mint, toss again, and chill 30 minutes longer.
  • 4. To serve, spoon into stemmed goblets, and if you like, sprig with fresh mint.

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