Pineapple In Port With Fresh Chopped Mint Recipes

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.

Steps:

• Bring pineapples, 2 cups water, and sugar to a boil in a large pot. Cover; simmer until fruit is tender, 5 minutes. Let cool slightly, then puree, in batches, in a blender. Strain into a bowl; let cool 1 hour. Use a muddler to crush mint in a large pitcher. Stir in pineapple juice; refrigerate overnight. Strain out mint, if desired. Add rum and lemon juice. Pour into ice-filled glasses, garnish with chopped mint and sprigs, and serve.

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.