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Categories:Viewed: 9 - Published at: 8 years ago
Ingredients
- 3 cups mixed, thinly sliced tropical fruit, like mango, papaya, passion fruit, or pineapple
- 1/4 cup Light Syrup, recipe follows
- 1 tablespoon sweet butter, cut into cubes or softened
- Salt
- 2 teaspoons fresh lemon juice
- 1 pint raspberry sorbet
Method
- Put the fruit in a frying pan and add the syrup.
- Cook over medium heat for 2 minutes, shaking the pan gently to coat the fruit with syrup.
- Add the butter, a pinch of salt, and the lemon juice, and continue to cook, swirling the fruit and butter around in the pan, another minute, or until the butter has melted.
- Spoon the fruit compote onto 4 plates and place scoops of raspberry sorbet in the center of each serving.
- Variation: To make an uncooked compote of tropical fruits, peel and cup up a ripe mango and a ripe papaya.
- Put in a bowl and add 1 cup of warm medium sugar syrup and the juices/pulp of 2 ripe passion fruits.
- Mix in a pinch of salt and chill for 1 hour.
- Serve with coconut ice cream, or plain in a hollowed-out meringue.
- For a warm compote put all the fruit in the syrup as above and cook in the same way as the berry compote, then serve on polenta pound cake.
- 1/2 cup sugar
- 1 cup water
- Put the sugar and water in a pan.
- Bring the water to a boil, stirring constantly, until all the sugar is dissolved.
- Simmer 5 minutes, then let the syrup cool.
- Use as needed.
