Warm Fruit Stew

1. 1

   Put the fruit in a frying pan and add the syrup.

2. 2

   Cook over medium heat for 2 minutes, shaking the pan gently to coat the fruit with syrup.

3. 3

   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.

4. 4

   Spoon the fruit compote onto 4 plates and place scoops of raspberry sorbet in the center of each serving.

5. 5

   Variation: To make an uncooked compote of tropical fruits, peel and cup up a ripe mango and a ripe papaya.

6. 6

   Put in a bowl and add 1 cup of warm medium sugar syrup and the juices/pulp of 2 ripe passion fruits.

7. 7

   Mix in a pinch of salt and chill for 1 hour.

8. 8

   Serve with coconut ice cream, or plain in a hollowed-out meringue.

9. 9

   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.

10. 10

    1/2 cup sugar

11. 11

    1 cup water

12. 12

    Put the sugar and water in a pan.

13. 13

    Bring the water to a boil, stirring constantly, until all the sugar is dissolved.

14. 14

    Simmer 5 minutes, then let the syrup cool.

15. 15

    Use as needed.

No additional tips available.