Best 7 Pineapple In Port With Fresh Chopped Mint Recipes

PINEAPPLE-MINT-GINGER WATER

Steps:

• Place 4 cups thinly sliced pineapple (about 1 1/4 pounds), 5 sprigs mint (lightly crushed) and 8 round slices ginger (smashed) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh pineapple, mint and ginger for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

MINT JULEP PINEAPPLE

Steps:

• Stir together bourbon, chopped mint, and sugar in a small bowl. Let stand 20 minutes (to allow flavors to develop).
• Meanwhile, trim, peel, quarter, and core pineapple, then cut crosswise into 1/8-inch-thick slices and transfer to a bowl. Pour bourbon mixture through a sieve onto pineapple. Add whole mint leaves and gently toss to combine.

PINEAPPLE IN PORT (ANANAS EM PORTO COM HORTELA PICADA)

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.

PINEAPPLE-MINT RELISH

Steps:

• Stir all ingredients in large bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

PINEAPPLE-MINT JUICE

Steps:

• Puree the pineapple in a blender until smooth. Pour puree through a fine sieve into a bowl; discard solids. Return half the juice to blender; blend with half the ice and sugar. Add half the mint; pulse to combine. Transfer to a pitcher; repeat with remaining ingredients. Stir just before serving; pour into ice-filled glasses. Garnish with mint sprigs, if desired.

PINEAPPLE WITH MINT

Steps:

• 1. Cut about 1 inch off the top and bottom of the pineapple with a sharp heavy knife. Stand the pineapple on its end and, with a smaller, sharp knife, cut off the husk in strips from top to bottom all the way around. Then, with a paring knife, dig out any "eyes" from the flesh. Lay the pineapple on its side and cut crosswise into 6 (3/4-inch-thick) slices and place on a plate. 2. Sprinkle sugar evenly over slices and divide the shredded mint evenly on top of each slice. Stack the sugared, minted slices, one on top of the other, and put the stack in a sealed plastic bag. Close securely. Refrigerate at least 6 hours or overnight, so the fruit macerates in the sugar and mint. 3. To serve, discard the shredded mint. Pour the collected juices through a strainer into a cup. Discard residue. Place 1 slice of pineapple on each of 4 plates with a strawberry in the center. Spoon some of the juice on each slice. Garnish with fresh mint sprigs. Serve cold.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

JAMIE OLIVER'S PINEAPPLE WITH BASHED-UP MINT SUGAR

Steps:

• Core the pineapple and cut it into quarters.
• Thinly slice of bits of the quarters. Make your slices as thin as possible.
• Arrange the slices on a plate in one or two layers. I tend to go for one.
• Put the sugar into a mortar and pestle and then add the mint leaves.
• Jamie then says to 'bash the heck out of it' until the color of the sugar changes to a greenish color. I find it smells really nice at this point.
• Sprinkle the sugar over the top of the pineapple slices and serve.