Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Pineapple, cleaned (about
-2-1/2 lbs)
Finely pared zest of 1
-orange
Finely pared zest of 1/2
-grapefruit
4 tb Light brown sugar, or to
-taste
3/4 c Pineapple juice
1/2 c Port

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.

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