Yield: 6 servings
|1 medium||Pineapple, cleaned (about 2-1/2 lbs)|
|\N \N||Finely pared zest of 1 orange|
|\N \N||Finely pared zest of 1/2 grapefruit|
|4 tablespoons||Light brown sugar, or to taste|
|¾ cup||Pineapple juice|
This is a particularly good treatment for a pineapple that turns out not to be as sweet as it should be. The better the port, the better the dessert. Make this dessert a day ahead for the best flavour.
Peel, slice and core the pineapple and cut into 1 inch cubes or thin slices. In pan, cook the zests, sugar and pineapple juice. Cook until the zests are tender, about 5 minutes. While the liquid is still warm, add the pineapple pieces and stir in the port.
Refrigerate for at least 8 hours, or overnight. Allow to come up to room temperature before serving or flavours will be lost.
VARIATION: Cut pineapple into tiny cubes. Pour a little tequila over it just before serving. Garnish with mint sprigs. This Mexican idea for a hot weather dessert also work well as a first course.
Origin: Great Foods Without Fuss. Shared by: Sharon Stevens, July/95.