Country Pâté With Mango And Pineapple Chutney
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Bring sugar and water to a boil with star anise in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water
2
Boil, without stirring, swirling pan occasionally so caramel colors evenly, until pale golden
3
Carefully add vinegar, red-pepper flakes, and 1/8 teaspoon salt (caramel will spatter and harden)
4
Continue to cook until sugar has dissolved
5
Remove from heat and cool 10 minutes
6
Pour syrup over fruit in a bowl and gently stir
7
Chill at least 4 hours
8
Bring chutney to room temperature before serving with pâté Bring sugar and water to a boil with star anise in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water
9
Boil, without stirring, swirling pan occasionally so caramel colors evenly, until pale golden
10
Carefully add vinegar, red-pepper flakes, and 1/8 teaspoon salt (caramel will spatter and harden)
11
Continue to cook until sugar has dissolved
12
Remove from heat and cool 10 minutes
13
Pour syrup over fruit in a bowl and gently stir
14
Chill at least 4 hours
15
Bring chutney to room temperature before serving with pâté