INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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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