Spiced Fruit Salad

Description

A novel deviation from traditional Indian desserts. Serves: Four.

Ingredients

• 225 gm tinned pineapple chunks
• 225 gm tinned peach chunks
• 225 gm tinned mango slices, cut into chunks
• 225 gm tinned guava halves, cut into chunks
• 1 cinnamon stick
• 2 black cardamoms
• 3 cloves 4 black peppercorns

Directions

1. Drain all the fruits and reserve the syrup.
2. Mix all the syrup together, reserve 280 ml and drain off the remainder.
3. Put the syrup into a saucepan.
4. Add the spices and bring to the boil.
5. Cover the pan and let it simmer for 20 minutes.
6. Uncover and reduce the syrup to half its original volume by boiling for about five minutes.
7. Remove from heat and allow the syrup to cool.
8. Keep the pan covered until the syrup is cool (in an open pan some of the flavour will be lost).
9. Reserve a few pieces of peach and guava and all the mangoes.
10. Arrange the remaining fruits in a serving bowl.
11. Arrange the mangoes on top, then put in the reserved peach and guava.
12. Strain the spiced syrup and pour over the fruits.
13. Cover with cling film and chill.
14. For a variation, use fresh ripe Pear instead of tinned mango.
15. Can also add one tbsp brandy to the syrup.