ananas em porto com hortela picada

My two favorite websites for finding reliable recipes are Epicurious (where you find recipes from Gourmet magazine, Bon Appetit) and the Food Network (although you do have to be vigilent to avoid Emeril here). So last weekend we needed a simple dessert for a dinner party that used mint. We had a lot of mint from the previous week's over-ambitious shopping at the local farmers' market (or is that farmer's market? I could argue for either). This recipe won as the choice as it had three, that's only THREE ingredients. Brilliant. I found it on Food Network, association with the program featuring Sara Moulton, Sara's Secrets.

We all loved this and it can follow any meal as it is a nice, clean, light dessert.

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

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

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.

Recipe courtesy Jean Anderson, The Food of Portugal, Hearst Books, 1986