Golden Compote of Pineapple, Cardamom, and Rose Water

recipe
Sweet, sour, and cool sensations combine in this intoxicatingly perfumed dessert. Look for rose water and cardamon pods in natural-foods stores or Indian markets. If you can't find cardamom pods, substitute 1/8 teaspoon ground cardamom.

Yield:

6 servings (serving size: 2/3 cup compote, 1/2 cup ice cream, and 2 teaspoons pistachios)

Recipe from

Cooking Light

Nutritional Information

Calories 248
Caloriesfromfat 17 %
Fat 4.8 g
Satfat 1.3 g
Monofat 1.3 g
Polyfat 0.9 g
Protein 4.8 g
Carbohydrate 48.6 g
Fiber 3.1 g
Cholesterol 5 mg
Iron 0.7 mg
Sodium 47 mg
Calcium 118 mg

Ingredients

6 (1/4-inch-thick) lime slices, each cut into quarters
3/4 cup water
1/4 cup sugar
8 cardamom pods
3 cups (1-inch) cubed fresh pineapple
1/2 cup golden raisins
1 1/2 teaspoons rose water
3 cups vanilla low-fat ice cream
1/4 cup chopped pistachios

Preparation

Cook lime slices in boiling water 1 minute; drain.

Combine 3/4 cup water, sugar, and cardamom in a medium saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Add lime slices to pan; reduce heat, and simmer 10 minutes. Remove from heat; let stand 1 hour. Discard cardamom pods.

Combine pineapple, raisins, and rose water in a large bowl. Pour lime mixture over pineapple mixture, and toss gently to combine. Cover and chill up to 24 hours. Serve with ice cream and pistachios.

April 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note