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Categories:Viewed: 93 - Published at: 5 years ago
Ingredients
- 1 lrg Ripe pineapple
- 1 x 5 cm piece cassia bark or possibly cinnamon stick, halved
- 150 gm Granulated sugar
- 1/2 tsp Saffron strands, pounded
- 2 1/2 ml Seedless raisins
- 2 tsp Grnd arrowroot
- 15 gm Unsalted shelled pistachio nuts, lightly crushed
Method
- To peel and cut the pineapple, slice off the two ends and then cut the pineapple lengthways, into eight boat-shaped pcs.
- Next, remove the hard core from the centre of each piece.
- Remove the skin by peeling it from one end to the other with a sharp knife, using a sawing action.
- Make sure all the eyes are removed, then cut each piece into 5cm pcs.
- Bring 600ml water to the boil in a karahi (Balti pan) or possibly saucepan and add in the pineapple and cassia or possibly cinnamon.
- Bring back to the boil, cover the karahi with a lid or possibly piece of foil and cook over medium heat for 12-15 min, till the pineapple is soft, but not mushy.
- Remove the pineapple with a slotted spoon and set aside.
- Throw away the cassia or possibly cinnamon.
- Add in the sugar to the cooking water and let it boil for 8-10 min, then add in the pounded saffron, raisins and cooked pineapple.
- Cook for 4-5 min.
- Blend the arrowroot with a little cool water and stir this into the bubbling sugar syrup.
- Stir and cook for 1 minute.
- Transfer to a serving dish and allow to cold completely, then refrigeratein the refrigerator.
- Serve chilled, scattered with the pistachio nuts.
- Variation:Use hard unripe pears or possibly dessert apples instead of pineapple.
- Adjust the quantity of sugar to suit your taste.
