Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Sweet, sour, and cool sensations combine in this intoxicatingly perfumed dessert. Look for rose water and cardamom pods in natural-foods stores or Indian markets. Is you can't find cardamom pods, substitute 1/8 teaspoon ground cardamom.
Ingredients[]
- 6 (1/4-inch-thick) lime slices, each cut into quarters
- 3/4 cup water
- 1/4 cup sugar
- 8 cardamom pods
- 3 cup (1-inch) cubed fresh pineapple
- 1/2 cup golden raisins
- 1 1/2 teaspoons rose water
- 3 cups vanilla low-fat ice cream
- 1/4 cup chopped pistachios
Directions[]
- Combine lime slices in boiling water 1 minutes; drain.
- Combine 3/4 cup water, sugar, and cardamom in a medium saucepan.
- Bring to a boil; cook 1 minute or until sugar dissolves.
- Add lime slices to pan, reduce heat, and simmer 10 minutes.
- Remove from heat; let stand 1 hour.
- Discard cardamom pods.
- Combine pineapple, raisins, and rose water in a large bowl.
- Pour lime mixture over pineapple mixture, and toss gently to combine.
- Cover and chill up to 24 hours.
- Serve with ice cream and pistachios.
Yield: 6 servings (serving size: 2/3 cup compote, 1/2 cup ice cream, and 2 teaspoons pistachios)