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Pineapple-Cashew Salad
Makes 6 servings
| ½ | cup sweet white wine | |
| ¼ | cup packed brown sugar | |
| ½ | golden pineapple, peeled, cored, and diced (about 1½ cups) |
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| ½ | 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.