A GLOBALISED GUIDE TO THE BEST IN FOOD: COOKING IT, EATING IT AND ENJOYING IT!

Thursday, March 13, 2008

Apple and Mango Compote



If you don't want to use vermouth, then pick your liquid. Perhaps something as exotic as orange water...

Ingredients
  • 2 apples
  • 1 large mango
  • 30ml vermouth
  • 1 tbsp lime juice

Peel, core and chop the apple and mix it up in a pan with the lime juice. Halve the mango and chop into the pan, scraping off any flesh sticking to the skin with a spoon. Squeeze the ‘stone’ into the pan as well before throwing it away. Boil the mixture up over a medium to low heat, cover and leave it cooking (with a stir once or twice) for ten minutes or until the apple has softened. Add the vermouth and leave to cool a little and then whiz it all up.

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