Pineapple In Port Ananas Em Porto Com Hortela Picada Recipes
PINEAPPLE IN PORT (ANANAS EM PORTO COM HORTELA PICADA)
Lovely pineapples grow in the Azores and Port IS from Portugal, so no surprise that this is a classic Protugese dessert, tho not nearly as rich as most. From Jean Anderson's "The Food of Portugal"
Provided by Chef Kate
Categories Dessert
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 149.7, Fat 0.4, Sodium 4.6, Carbohydrate 37.2, Fiber 4.2, Sugar 26.9, Protein 1.7
PINEAPPLE IN PORT WITH FRESH CHOPPED MINT: ANANAS EM PORTO COM HORTELA PICADA
The mellowest pineapples on earth are those grown on the Azores because they ripen in greenhouses under waftings of smoke. Most of the pineapple served in mainland Portugal comes from the Azores, the mid-Atlantic archipelago discovered and claimed for Portugal by Prince Henry-the-Navigators's captains early in the 15th century. This particular recipe couldn't be easier or more refreshing. It also proves that not all Portuguese desserts are desperately rich.
Provided by Food Network
Categories dessert
Time 4h42m
Yield 6 servings
Number Of Ingredients 3
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-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.
CARROTS IN VINEGAR (CENOURAS EM CONSERVA)
Make and share this Carrots in Vinegar (Cenouras Em Conserva) recipe from Food.com.
Provided by magpie diner
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel and wash the carrots and slice them into 1/2 inch thick rounds.
- Blanch the carrots in boiling salted water for about 7-8 minutes. You want them cooked, but not overcooked - firm to the bite. Strain and set aside to cool.
- In a bowl combine the vinegar and garlic. Add in the cooled carrots and mix well. Stir gently enough to not break the pieces of carrot.
- Refrigerate for at least three hours, stirring every now and again.
- Arrange the carrots on a platter surrounded by the olives if you like.
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From Jean Anderson's The Food of Portugal. Mar 5, 2013 - Lovely pineapples grow in the Azores and Port IS from Portugal, so no surprise that this is a classic Protugese dessert, tho not nearly as rich as most. From Jean Anderson's The Food of Portugal. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
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