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.

Yield: 6 servings (serving size: 2/3 cup compote, 1/2 cup ice cream, and 2 teaspoons pistachios)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 17%
  • Fat: 4.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 4.8g
  • Carbohydrate: 48.6g
  • Fiber: 3.1g
  • Cholesterol: 5mg
  • Iron: 0.7mg
  • Sodium: 47mg
  • Calcium: 118mg


  • 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


  1. Cook lime slices in boiling water 1 minute; drain.
  2. 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.
  3. 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.
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