Makes 4 cups
This wonderful treat from the Azores is perfect for ending a summer meal.Why have canned pineapple when fresh sweet pineapple is so refreshing!
1 large pineapple
Sugar as needed
3/4 cup Ruby Porto wine or as needed
- Slicing straight across the top of the pineapple, about 1-inch below the greens , cut off the crown and set aside. Cut the pineapple in wedges from top to bottom. Cut away the center core and outer rind of the pineapple. Cut the trimmed pineapple in chunks. Taste a piece of pineapple and if it isn’t sweet enough, sprinkle some sugar over the chunks of pineapple and turn to coat.
- Pour the Porto wine over the pineapple chunks, turning to coat. Cover and chill for minimum of 2 hours, turning frequently. Arrange the pineapple top in the middle of a shallow bowl or a flat serving dish that has a rim. Spoon the pineapple chunks around the center and serve with toothpicks.