Spiced Tropical Fruit Compote
2 h. 30 min.
Suggested variation; A great alternative to mangos if unavailable are apricots. If using apricots plunge into boiling water for 10 seconds then place in cold water to remove the skins more easily before cooking. Make sure all stones are removed first.
Cut the mangos in half, peel and cut into rough chunks. Set to one side.
Take a heavy based pan and warm over a medium heat.
When the pan is hot add the sugar and leave for a few minutes keeping a constant eye to see if the sugar changes colour.
After about 5 minutes the sugar will start to melt and liquid will appear around the edges.
Start to shake the pan to agitate the sugar and leave until around a quarter of the sugar has melted.
Using a wooden spoon start to stir the sugar gently until it turn a dark amber colour, which should take from beginning to end around 10 minutes.
Remove from the heat and gently add the mango chunks. Place the mango and the caramel into a slow cooker and add the spices.
Cook on a low setting until the mango collapses which should take around 2 hours.
Serve with the spices as a garnish if desired.