Recipe courtesy of Jeremiah Tower
Warm Fruit Stew
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 238
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 54
- Dietary Fiber
- 3
- Sugar
- 52
- Protein
- 1
- Cholesterol
- 8
- Sodium
- 581
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
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
Directions
- 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.
Light Syrup:
- 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.