| 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.
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