Winter fruits, such as pineapple and oranges, take on a special intensity when sugared and broiled and then served in heady Port.

Source: EatingWell Magazine, January/February 1997


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Line a baking sheet with foil; set aside.

  • Peel pineapple, removing eyes. Cut into 1/2-inch-thick slices. Remove center core from slices with a 1-inch cookie cutter or paring knife.

  • Remove all peel and pith from 3 of the oranges with a paring knife. Cut crosswise into 1/2-inch-thick slices. Juice the remaining orange, discarding any seeds. Set aside.

  • Lay pineapple slices on one end of prepared baking sheet and arrange orange slices on the other end. Sprinkle with sugar. Broil, 4 to 6 inches from the heat, until the oranges are caramelized, about 5 minutes. (Watch carefully to prevent burning.) Removethe oranges with a spatula and set aside. Rotate the baking sheet and continue broiling until the pineapple is caramelized, 4 to 6 minutes more, removing any slices that are ready sooner.

  • Meanwhile, whisk Port, honey, lime juice and reserved orange juice in a small bowl.

  • To serve, place 2 pineapple slices in each of 4 shallow bowls. Arrange the orange slices over the pineapple. Top with grapes and pour honeyed Port over all. Sprinkle with mint. Serve immediately.

Nutrition Facts

311 calories; protein 3.3g; carbohydrates 74.9g; dietary fiber 7.9g; sugars 61.9g; fat 0.6g; saturated fat 0.1g; vitamin a iu 570.8IU; vitamin c 207.7mg; folate 97mcg; calcium 107.7mg; iron 1mg; magnesium 48.5mg; potassium 658.8mg; sodium 5.2mg; thiamin 0.4mg.

3 fruit, 1 other carbohydrate