Ingredients
-
2
-
1/2
-
1
-
1/2
-
2
-
8
-
-
-
-
-
-
-
-
-
Directions
Tropical Fruit Compote,Based on a recipe from Heidi Haughy Cusicks book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, The plethora of fruit available year-round for the picking contributes to its popularity as dessert all over the Caribbean. Here is a recipe that combines tropical fruits with a syrupy glaze of rum-flavored guava jelly. It is inspired by one that appeared in an old recipe collection from the island of St. Vincent. For a special occasion, serve the compote over Banana Coconut Bread and top it with a little whipped cream. I havent tried this yet.,My husband loves fruit salad, so this was a winner!! We used oranges, bananas, strawberries, pineapple and papaya, lovely, thank you mersaydees, this was made for the ZWT9 Caribbean Tropical Desserts Challenge, Hot Pink Panthers On The Prowl!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine Sugar, Guava Jelly, Orange Zest, and Water in a Small Saucepan. Bring to a Boil and Boil 1-2 Minutes. |
|
2
Done
|
Strain and Cool, Then Stir in the Rum. |
|
3
Done
|
Arrange Cubed Fruits in a Serving Bowl. Pour the Cooled Guava Mixture Over the Fruit and Gently Toss to Mix Using a Wooden Spoon. |
|
4
Done
|
Chill Until Ready to Serve. |
|
5
Done
|
Garnish With Dried Coconut. |
