Arabian Pineapple Compote

Ingredients

• 1 baby pineapple
• 300 g apples (2 apples)
• 3 drops rose water
• liquid sweetener (to taste)
• 4 tbsp liquid honey
• 1 packet saffron strands
• 500 g yogurt (1.5% fat)
• 40 g almonds (2 tbsp)
• 30 g Pistachios (2 tbsp)
• 1 handful unspritzed organic rose petals

Instructions

1. 1.

   Peel the pineapple, quarter it, remove the core and dice the fruit flesh into small cubes.

2. 2.

   Wash and dry the apples, peel if desired. Quarter them, core them, and dice the flesh similarly.

3. 3.

   Place the pineapple and apple cubes in a small pot, cover, and steam over medium heat for 15–20 minutes.

4. 4.

   Season the compote with rose water and, if desired, a splash of sweetener. Transfer to glasses and refrigerate.

5. 5.

   Rinse the pot. Warm 2 tbsp honey and saffron strands gently – this releases the saffron’s flavor better. Stir in the yogurt.

6. 6.

   Coarsely chop almonds and pistachios with a large knife and mix them with the remaining honey in a small bowl.

7. 7.

   Spread the saffron yogurt over the compote, top with the chopped nuts, and garnish with rose petals before serving.