Recipe - Annanas Ka Mitha (Pineapple Dessert)

1 lg Ripe pineapple
1 5 cm piece cassia bark or
cinnamon stick; halved
150 g Granulated sugar
One half teaspoon Saffron strands; pounded
2 One half ml Seedless raisins
2 teaspoon Ground arrowroot
15 g Unsalted shelled pistachio
nuts; lightly crushed

To peel and cut the pineapple, slice off the two ends and then cut the
pineapple lengthways, into eight boatshaped 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 1215 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 810 minutes,
then add the pounded saffron, raisins and cooked pineapple. Cook for
45 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.