This recipe for Pineapple-Cashew Salad is a dessert, not a light meal. Soaking it in the wine actually ends up quite a strong alcohol taste, almost like one of those chocolate candies filled with rum. I don't usually like that in my desserts, but for the people who do, this is really a unique dessert that would be fabulous to serve at a dinner party.
 | Pineapple-Cashew Salad (4 servings) 1/2 cup sweet white wine, such as Riesling or ice wine 1/4 cup packed brown sugar 1/2 golden pineapple, peeled, cored and diced (about 1 1/2 cups) 1/2 cup roasted cashews 4 mint leaves, finely shredded |
Pour the wine into a medium bowl and add the sugar, stirring until it is dissolved. Add the pineapple cubes. Cover and refrigerate for 2 hours.
To serve, stir the cashews into the pineapple. Divide among serving bowls and sprinkle with the mint.
This sounds really delicious, I'll have to try this with the ice wine my parents made.
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