1 Peel pineapple, quarter, core and cut flesh into small cubes.
2 Rinse and dry the apples and peel if desired. Cut into quarters, remove seeds and cut out cores. Cut into small cubes.
3 Combine pineapple and apples in a small pot, Bring to a simmer and cook, covered, over medium heat, until tender, 15-20 minutes.
4 Stir the rose water into the compote and add sweetener to taste. Transfer to glasses and refrigerate.
5 Rinse pot. Heat 2 tablespoons honey and saffron threads in the pot, then stir in yogurt.
6 Coarsely chop almonds and pistachios with a large knife and mix in a small bowl with remaining honey.
7 Spread the saffron yogurt on the compote and top with chopped almonds and pistachios. Serve immediately, garnished with rose petals.