| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | The, Spice, Trail | 4 | servings | |
INGREDIENTS
| 1 | lg | Ripe pineapple |
| 1 | 5 cm piece cassia bark or cinnamon stick; halved | |
| 150 | g | Granulated sugar |
| 1/2 | ts | Saffron strands; pounded |
| 2 1/2 | ml | Seedless raisins |
| 2 | ts | Ground arrowroot |
| 15 | g | Unsalted shelled pistachio nuts; lightly crushed |
INSTRUCTIONS
To peel and cut the pineapple, slice off the two ends and then cut the pineapple lengthways, into eight boat-shaped pieces. 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 pieces. Bring 600ml water to the boil in a karahi (Balti pan) or saucepan and add the pineapple and cassia or cinnamon. Bring back to the boil, cover the karahi with a lid or piece of foil and cook over medium heat for 12-15 minutes, until the pineapple is soft, but not mushy. Remove the pineapple with a slotted spoon and set aside. Discard the cassia or cinnamon. Add the sugar to the cooking water and let it boil for 8-10 minutes, then add the pounded saffron, raisins and cooked pineapple. Cook for 4-5 minutes. Blend the arrowroot with a little cold water and stir this into the bubbling sugar syrup. Stir and cook for 1 minute. Transfer to a serving dish and allow to cool completely, then chill in the refrigerator. Serve chilled, scattered with the pistachio nuts. Variation: Use firm unripe pears or dessert apples instead of pineapple. Adjust the quantity of sugar to suit your taste. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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