4 (1/2 inch thick) slices fresh pineapple
2 to 3 teaspoons granulated sugar
1/4 cup ruby port or Madeira 

Place each slice pineapple on dessert plate; sprinkle with sugar unless the pineapple is very sweet. Sprinkle 1 tablespoon of the port over each pineapple slice. Cover and refrigerate at least 4 hours.

Garnish with fresh mint leaves if desired.

Yields 4 servings.