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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Based on a recipe from Heidi Haughy Cusick’s 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 haven’t tried this yet. Ingredients:
2 tablespoons sugar |
1/2 cup guava jelly |
1 orange, grated zest of |
1/2 cup water |
2 tablespoons rum |
8 cups fruit, cubed (such as pineapple, mango, orange, banana, papaya, lychee, watermelon, melons) |
dried shredded coconut |
Directions:
1. Combine sugar, guava jelly, orange zest, and water in a small saucepan. Bring to a boil and boil 1-2 minutes.
2. Strain and cool, then stir in the rum.
3. 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. Chill until ready to serve.
5. Garnish with dried coconut.
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