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00Ingredients
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3 tablespoons cider vinegar
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2 tablespoons sugar
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½ teaspoon ground habanero chile
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1 cup cubed fresh mango
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1 cup cubed fresh papaya
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½ cup sliced strawberries
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Garnish: Fresh mint leaves
Instructions
Add the vinegar, sugar, and chile in a small saucepan and stir to mix. Heat the mixture over high until just below the boiling point, reduce the heat, and simmer for 5 minutes. Allow the syrup to cool to room temperature.
Combine the fruit in a large mixing bowl. Pour the sauce over the fruit and toss to coat.
Ladle the fruit into individual bowls, garnish with the mint leaves and serve.
| Servings |
| 4 |
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Use this "hot" fruit compote to accent any breakfast or brunch. Since this habanero syrup compliments a wide variety of fruits, vary the ones you use depending on what is in season.
Ingredients
InstructionsAdd the vinegar, sugar, and chile in a small saucepan and stir to mix. Heat the mixture over high until just below the boiling point, reduce the heat, and simmer for 5 minutes. Allow the syrup to cool to room temperature. Combine the fruit in a large mixing bowl. Pour the sauce over the fruit and toss to coat. Ladle the fruit into individual bowls, garnish with the mint leaves and serve.
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