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