Pineapple with Mint
Piña con YerbabuenaFresh fruit is always an appropriate dessert following a Mexican meal. A thick juicy slice of cold pineapple flavored with mint has great eye-appeal and is very refreshing.Casa de Los Tesoros, a hotel in the former silver mining city of Alamos, in the state of Sonora, served pineapple this way. Alamos, a National Historic Monument, is a popular tourist destination, where colonial architecture has been beautifully maintained.
Ingrediënten
Makes 4 to 6 servings
- 1 whole fresh ripe pineapple about 2 pounds
- ½ cup finely chopped fresh mint
- ½ cup sugar
- 4 to 6 large fresh strawberries
- 4 to 6 mint sprigs
Instructies
- Cut about 1 inch off the top and bottom of the pineapple with a sharp heavy knife.
- Stand the pineapple on its end and, with a smaller, sharp knife, cut off the husk in strips from top to bottom all the way around.
- Then, with a paring knife, dig out any "eyes" from the flesh.
- Lay the pineapple on its side and cut crosswise into 6 (3⁄4-inch-thick) slices and place on a plate.
- Sprinkle sugar evenly over slices and divide the shredded mint evenly on top of each slice.
- Stack the sugared, minted slices, one on top of the other, and put the stack in a sealed plastic bag.
- Close securely.
- Refrigerate at least 6 hours or overnight, so the fruit macerates in the sugar and mint.
- To serve, discard the shredded mint.
- Pour the collected juices through a strainer into a cup.
- Discard residue.
- Place 1 slice of pineapple on each of 4 plates with a strawberry in the center.
- Spoon some of the juice on each slice.
- Garnish with fresh mint sprigs.
Notes / Tips / Wine Advice:
Serve cold.
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