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Tropical Fruit Compote

Randy Mayor
Yield 6 servings (serving size: 1 cup)
Coarse-grained and a light golden color, turbinado sugar has a mild molasses taste. Look for it near granulated sugar in the supermarket. If you can't find turbinado, use 1/2 cup unpacked light brown sugar. The fiery kick from the crushed red pepper enlivens the fruits' sweetness. Omit it if you're sensitive to spiciness.

Ingredients

  • 1 cup water
  • 1/2 cup turbinado sugar
  • 1/8 teaspoon crushed red pepper
  • 4 (1/8-inch) slices peeled fresh ginger
  • 3 star anise
  • 1 (2-inch) cinnamon stick
  • 1/2 cup riesling or other slightly sweet white wine
  • 1/2 teaspoon grated orange rind
  • 3 cups cubed peeled ripe mango (about 1 large)
  • 3 cups cubed peeled papaya (about 1 small)
  • 1 cup sliced carambola (star fruit)

Nutrition Information

  • calories 166
  • caloriesfromfat 2 %
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 39.4 g
  • fiber 3.4 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 12 mg
  • calcium 42 mg

How to Make It

  1. Bring water and sugar to a boil in a medium saucepan; cook 3 minutes or until sugar dissolves. Add pepper, ginger, anise, and cinnamon. Reduce heat; cook until reduced to 1/2 cup (about 20 minutes). Remove from heat; stir in wine and rind. Cool completely. Strain mixture through a small sieve over a bowl; discard solids.

  2. Combine wine mixture and fruit in a bowl, and toss gently. Chill 30 minutes.