To peel and cut the pineapple, slice off the two ends and then cut the pineapple lengthways, into eight boat-shaped pieces. Next, remove the hard core from the centre of each piece. Remove the skin by peeling it from one end to the other with a sharp knife, using a sawing action. Make sure all the eyes are removed, then cut each piece into 5cm pieces.

Bring 600ml water to the boil in a karahi (Balti pan) or saucepan and add the pineapple and cassia or cinnamon. Bring back to the boil, cover the karahi with a lid or piece of foil and cook over medium heat for 12-15 minutes, until the pineapple is soft, but not mushy. Remove the pineapple with a slotted spoon and set aside. Discard the cassia or cinnamon.

Add the sugar to the cooking water and let it boil for 8-10 minutes, then add the pounded saffron, raisins and cooked pineapple. Cook for 4-5 minutes.

Blend the arrowroot with a little cold water and stir this into the bubbling sugar syrup. Stir and cook for 1 minute. Transfer to a serving dish and allow to cool completely, then chill in the refrigerator. Serve chilled, scattered with the pistachio nuts.

Use firm unripe pears or dessert apples instead of pineapple. Adjust the quantity of sugar to suit your taste.

reserved.

Carlton Food Network http://www. Cfn. Co. Uk/