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Stewed fruit

Stewed fruit
Los Angeles Times

ONE particularly sauna-ish day a friend mentions he is eating nothing but raw food right now because turning on the stove just feels like too much effort. It sounds a bit extreme, but he could be even more uninspired. He ... Read more

Total time: About 15 minutes | Serves 4
  • 1 lime
  • 1/4 cup sugar
  • 4 allspice berries
  • 1 tablespoon dark rum
  • 1/2 teaspoon Angostura bitters
  • 2 large, firm but ripe mangos, peeled and cut into 1-inch dice
  • 1/2 pint fresh blueberries

Step 1Using a paring knife or vegetable peeler, cut the peel off the lime in thin strips, taking care to remove only the green and none of the bitter white. Place the strips in a medium saute pan and add the sugar and allspice berries. Add half a cup water and stir to blend. Bring to a boil, then reduce the heat and simmer 5 minutes.

Step 2Using a slotted spoon, remove and discard the lime zest and allspice berries. Stir in the rum, the bitters and 1 tablespoon of juice from the lime (reserve the remainder for another use). Simmer 30 seconds.

Step 3Lower the heat and gently stir in the fruit. Cook 5 to 7 minutes, until the fruit is heated through but not falling apart. Remove from the heat and let cool 5 minutes before serving.

Note: Other fruit or berries can be substituted for the mango and blueberries, but the cooking time will vary (raspberries, for instance, should be added at the very end and not cooked). This can be served over ice cream or, for something completely different, fresh ricotta.


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