EatSmarter exclusive recipe

Pineapple Compotewith Rose Water

Pineapple Compote - Pineapple Compote - Rose water and pineapple—an exotic dessert dream of 1001 nights
Pineapple Compote - Rose water and pineapple—an exotic dessert dream of 1001 nights

(0)

Calories:248 kcal
Difficulty:easy
Preparation:20 min
Ready in:45 min
Advertisement
1 serving contains (Percentage of daily recommendation)
Calories248 kcal(12%)
Protein7 g(14%)
Fat10 g(13%)
Carbohydrates30 g(12%)
Added Sugar11 g(12%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1Baby pineapple
2Apples (about 150 grams)
3 dropsRose water
liquid Sweetener
4 tablespoonscanned Honey
1 pinchSaffron threads
1 poundYogurt (low-fat)
2 tablespoonsAlmonds (about 40 grams)
2 tablespoonsShelled pistachio (about 30 grams)
1 handfulpesticide-free Rose petals

Kitchen Utensils

1 Cutting board, 1 Large knife, 1 Small knife, 1 Small pot, 1 Wooden spoon, 4 Glasses, 1 Tablespoon, 1 Teaspoon, 1 Small bowl

Directions

Display mode:
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.
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment



Tags