This intriguing dessert balances sweet, sour, and cool sensations.Slice 3 (1/4-inch thick) slices of lime, and cut each slice into quarters. Cook the lime in boiling water for 1 minute, then drain and set aside.
Combine 6 tablespoons water, 2 tablespoons raw sugar and 4 cardamom pods in a saucepan; bring to a boil and cook for 1 minute, until the sugar dissolves. Add the lime slices, then reduce heat and simmer for 10 minutes. Remove from heat and let stand for 1 hour; discard the cardamom pods.
In a bowl, combine 1 and 1/2 cups cubed pineapple, 1/4 cup golden raisins and 3/4 tsp. rose water. Pour the lime mixture over the pineapple mixture, tossing gently to combine.
Cover and chill until ready to serve - you can make this up to 24 hours in advance, although mine only chilled for about 7 hours.
Serve 2/3 cup of compote over 1/2 cup vegan vanilla ice cream of your choice (I like the Soy Delicious vanilla from Turtle Mountain). Sprinkle each serving with 2 teaspoons chopped pistachios. Each serving is 250 calories. Double this recipe, if you like!
Note: Look for rose water in the Indian section of the grocery store. Leftover rose water has many culinary uses, but it can also become part of your beauty cabinet. Rub a rose water-soaked cotton ball over your skin as toner, or place cotton pads soaked in rose water over your eyes, to ease stress from staring at the computer screen all day!
Cost:
lime $0.50
pineapple $4.28
rose water $3.69
vegan vanilla ice cream $4.19
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