Yield: 4 servings
|225 grams||Tinned pineapple chunks|
|225 grams||Tinned papaya chunks|
|225 grams||Tinned mango slices; cut into chunks|
|225 grams||Tinned guava halves; cut into chunks|
|7½ \N||Cm cinnamon|
|2 \N||Black cardamoms|
|4 \N||Black peppercorns|
DRAIN all the fruits and reserve the syrup. Mix all the syrup together, reserve 280 ml. and drain off the remainder.
Put the syrup into a saucepan. Add the spices and bring to the boil. Cover the pan and let it simmer for 20 minutes.
Uncover and reduce the syrup to half its original volume by boiling for about five minutes. Remove from heat and allow the syrup to cool. Keep the pan covered until the syrup is cool (in an open pan some of the flavour will be lost).
Reserve a few pieces of papaya and guava and all the mangoes. Arrange the remaining fruits in a serving bowl. Arrange the mangoes on top, then put in the reserved papaya and guava.
Strain the spiced syrup and pour over the fruits. Cover with cling film and chill.
For a variation, use fresh ripe William pear instead of tinned mango. Can also add one tbsp. brandy to the syrup.
Converted by MC_Buster.
NOTES : A novel deviation from traditional Indian desserts, but an excellent one to round off an Indian meal. Handle the tinned mango slices very carefully as they tend to be far too soft. Use fresh mangoes, if available during the season.
Converted by MM_Buster v2.0l.