Annanas Ka Mitha (pineapple Dessert)

When Christ raises the bar in the New Covenant to love others as He loves us (John 13:34-35), He provides the Holy Spirit. And that power, in the Person of the Holy Spirit is reigning in the life of every believer. As we yield to the Spirit, He bears fruit in our life enabling us to obey and hence fulfill the commandment to love one another because the fruit of the Holy Spirit is love (Gal. 5:22). Displaying this love then becomes no longer a duty or a chore, but rather the natural overflow of God’s love already in our heart vertically given, flowing back to God and horizontally from us to others.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains		Spice, The, Trail	4	Servings

INGREDIENTS

1		Ripe pineapple
1		5 cm piece cassia bark or
		cinnamon stick halved
150	g	Granulated sugar
1/2	t	Saffron strands, pounded
2 1/2		Seedless raisins
2	t	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.  DISCLAIMERÂ© 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 172 Calories From Fat: 14 Total Fat: 1.7g Cholesterol: 0mg Sodium: <1mg Potassium: 40.1mg Carbohydrates: 40g Fiber: <1g Sugar: 37.7g Protein: <1g