West African Fruit Compote 2

Ingredients

• 500 gseasonal fruit
• 150 gsugar
• 200 mlwater
• 1 stickcinnamon

Method

1. Start by preparing your fruit. Use 500 g of seasonal fruit, such as mangoes, pineapples, or bananas. Peel and chop them into bite-sized pieces. Set aside the fruit, as this will be added later to the syrup.
2. In a medium saucepan, combine 150 g of sugar and 200 ml of water. Add 1 stick of cinnamon to the mixture. Place the saucepan over medium heat and stir gently until the sugar dissolves completely, creating a clear syrup.
3. Once the sugar has dissolved, increase the heat slightly to bring the syrup to a gentle simmer. Allow it to simmer for about 5 minutes, or until the syrup thickens slightly and the cinnamon stick releases its aroma into the mixture.
4. Reduce the heat to low and carefully add the prepared fruit to the syrup. Stir gently to ensure all the fruit pieces are coated with the syrup. Continue to cook on low heat, allowing the fruit to soften and absorb the flavors of the syrup and cinnamon.
5. Cook the fruit in the syrup until it becomes tender but still holds its shape. The fruit should be soft enough to pierce easily with a fork but not mushy. The syrup should have a slightly thicker consistency and a fragrant aroma from the cinnamon.
6. Once the fruit reaches the desired tenderness, remove the saucepan from the heat. Allow the compote to cool slightly, letting the flavors meld together. Serve the West African Fruit Compote warm or at room temperature, perfect for sharing around the table.