Casa
Martin
Cookbook
Romanoff
Local Portuguese (and Spanish) strawberries are in the shops and markets earlier than in England and are very tasty. Here they are combined with pineapple to form a spectacular dessert.
Good pineapples are nearly always available in Portugal and this is a particularly delicious dessert for May and June when the Spanish and Portuguese strawberries are in peak condition.
Pineapple is also good on its own either naturally or glazed with brown sugar and rum see recipe or even grilled or pan fried quickly and served as a dessert or with pork gammon or ham.
1 medium Pineapple, peeled
250g Strawberries hulled and halved
50g Sugar (preferably icing)
50ml Kirsch or Vodka
250ml Whipping Cream
Carefully cut pineapple into two along its length and remove the flesh leaving one hollowed out half intact. Chop the pineapple into bit sized pieces. Whip the cream with the sugar and kirsch and mix into the fruit. Pile fruit back into pineapple shell and chill well before serving.