Pineapple-Cashew Salad (delicious alongside chocolate pancakes)

6 servings

	1/2	cup sweet white 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

1. 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.
2. To serve, stir the cashews into the pineapple. Divide among serving bowls and sprinkle with the mint.