Pineapple Compote
The wonderfully fragrant, light dessert contains important minerals: potassium keeps the heart rhythm intact, calcium strengthens bones and teeth. The vitamin B2, which is also rich, is essential for the metabolism.
Rose water and rose petals give the special flair. The petals should be untreated - preferably from your own garden or from controlled cultivation.
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 515 mg | (13 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 6 mg |
Ingredients
- Ingredients
- 1 Pineapple
- 2 Apple (about 150 grams)
- 3 drops Rose water
- liquid Sweetener
- 4 Tbsps canned honey
- 1 pinch Saffron
- 1 lb Yogurt (low-fat)
- 2 Tbsps almonds (about 40 grams)
- 2 Tbsps Shelled pistachio (about 30 grams)
- 1 handful pesticide-free Rose petal
Preparation steps
Peel pineapple, quarter, core and cut flesh into small cubes.
Rinse and dry the apples and peel if desired. Cut into quarters, remove seeds and cut out cores. Cut into small cubes.
Combine pineapple and apples in a small pot, Bring to a simmer and cook, covered, over medium heat, until tender, 15-20 minutes.
Stir the rose water into the compote and add sweetener to taste. Transfer to glasses and refrigerate.
Rinse pot. Heat 2 tablespoons honey and saffron threads in the pot, then stir in yogurt.
Coarsely chop almonds and pistachios with a large knife and mix in a small bowl with remaining honey.
Spread the saffron yogurt on the compote and top with chopped almonds and pistachios. Serve immediately, garnished with rose petals.