Tropical Fruit Compote with Mango Sorbet Recipe

  • 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
  1. Combine 3/4 cup water, wine and sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Chill syrup until cold.
  2. 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.
  3. Scoop 1/2 cup mango sorbet into each of 6 compote dishes or wineglasses. Spoon fruit mixture around sorbet.