Best Pineapple In Port With Fresh Chopped Mint Recipes

MINTED PINEAPPLE-LIME MARMALADE

Steps:

• Peel and core the pineapples. Seed the limes, if necessary. Grind the pineapple with the limes in a meat grinder, using the coarsest blade. Put in a large pot with the sugar. Tie the bunch of mint securely, add to the pot and bring the mixture to a boil. Turn heat low, cover the pot and simmer for 1/2 hour, or until the fruits and rind are tender. Uncover, turn up the heat and boil vigorously until the mixture thickens and the juices become syrupy. Remove from heat, discard the bunch of mint, stir in the crème de menthe and the chopped mint leaves and pour into hot, sterilized jelly glasses. Cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses and store.

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.)

PORK TENDERLOINS WITH PINEAPPLE-MINT CHUTNEY

Steps:

• For the brine: Crush the spices with the bottom of a saucepan. Put spices in a saucepan and toast, swirling pan over medium heat for 3 minutes. Add water, 3 tablespoons salt, brown sugar, ginger, and garlic to the pan. Bring to a boil, remove from heat, and stir in the rum; cool to room temperature. Remove silver skin from tenderloins and place in a bowl or shallow container. Pour the brine over the tenderloins. Cover and refrigerate 1 to 4 hours.
• For the chutney: Put the coriander, allspice, and cloves in a small skillet and toast, swirling pan, over medium-high heat until fragrant, about 30 seconds. Crush spices with a heavy pan or a mortar and pestle. Heat butter in a small saucepan over medium-high heat. Add ginger, garlic, and jalapeno and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add toasted spices, vinegar, and sugar and stir util dissolved. Stir in pineapple and salt Bring to a boil, reduce heat to low, and simmer until slightly thickened, about 20 minutes. Cool, then stir in scallions, mint, and lime juice.
• Prepare an outdoor grill with a medium-high fire for direct and indirect grilling.
• Remove the tenderloins from the brine and pat dry. Brush the grill grate lightly with vegetable oil. Season tenderloins with coarsely ground black pepper and salt to taste. Grill the tenderloins over direct heat util each side is golden brown, about 6 minutes per side. Move the meat over to the cool side of the grill, cover with a disposable aluminum pan, and cook until an instant-read thermometer inserted in the center reads at least 145 F for medium, about 6 to 8 minutes more. Let rest 5 minutes before slicing. Slice the tenderloins into medallions and serve with the chutney.

PINEAPPLE WITH PORT (ANANAS AO PORTO)

Steps:

• 1. Place each slice pineapple on dessert plate; sprinkle with sugar. NOTE: If pineapple is very sweet, omit the sugar.
• 2. Sprinkle 1 tablespoon of the port over each pineapple slice. Cover and refrigerate at least 4 hours.
• 3. Garnish with fresh mint leaves.

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 AND MINT CHUTNEY

Steps:

• In a bowl combine the mint with the pineapple, the onion, the sugar, and a pinch of salt and stir the mixture until it is combined well. Let the chutney stand, covered, for 1 hour. The chutney may be made 1 week in advance and kept covered and chilled. Serve the chutney with grilled meat and fish.

PINEAPPLE IN PORT WITH FRESH CHOPPED 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.