Golden Compote of Pineapple, Cardamom, and Rose Water

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.


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


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


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
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