Pineapple In Port Ananas Em Porto Com Hortela Picada Recipe

Discover the taste of the Azores! This classic Portuguese dessert, 'Ananás em Porto com Hortelã Picada', features succulent pineapple infused with rich Portuguese Port wine and a refreshing hint of mint. A lighter take on traditional Portuguese sweets, this recipe from Jean Anderson's "The Food of Portugal" is surprisingly simple yet elegant. Perfect for a sophisticated end to a meal or a special occasion treat.

Prep Time 20 mins
Cook Time 250 mins
Calories 149.7 kcal
Protein 3g
Rating 5.0 (9 Reviews)
Pineapple In Port Ananas Em Porto Com Hortela Picada 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pineapple In Port Ananas Em Porto Com Hortela Picada

  • 1 fresh pineapple (about 2 lbs)
  • 1 1/2 cups Ruby Port
  • 1 tablespoon fresh mint, finely chopped
  • 4 sprigs fresh mint (for garnish)
  • 1/4 cup sugar

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How to Make Pineapple In Port Ananas Em Porto Com Hortela Picada

  1. Peel, core, and cut the pineapple into 1-inch thick slices.
  2. Place the pineapple slices in a saucepan.
  3. Pour the Port wine over the pineapple, ensuring all slices are coated.
  4. Add the sugar and bring the mixture to a simmer over medium heat.
  5. Reduce the heat to low, cover, and simmer for 150 minutes, or until the pineapple is very tender and the syrup has thickened slightly. Stir occasionally to prevent sticking.
  6. Remove from heat and let cool completely.
  7. Finely chop the fresh mint.
  8. Gently toss the cooled pineapple slices with the chopped mint.
  9. Serve chilled. Garnish with an extra sprig of mint if desired.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

107g

Fat

0g

Carbs

12g

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