- 3/4 cup water
- 1/2 cup dry white wine
- 1/2 cup sugar
- 1/2 pineapple, peeled, cored, cut into 3/4-inch pieces (about 2 cups)
- 3 kiwis, peeled, halved crosswise, each half quartered
- 1 mango, peeled, pitted, cut into 3/4-inch pieces
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon grated lime peel
- 1 1/2 pints mango sorbet
- Combine 3/4 cup water, wine and sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Chill syrup until cold.
- Combine pineapple, kiwis, mango, lime juice, lime peel and chilled syrup in large bowl. Mix well. Cover fruit mixture and refrigerate for at least 1 hour or overnight.
- Scoop 1/2 cup mango sorbet into each of 6 compote dishes or wineglasses. Spoon fruit mixture around sorbet.