Warm Fruit Stew

Directions

1. 1
   Put the fruit in a frying pan and add the syrup.
2. 2
   Cook over medium heat for 2 minutes, shaking the pan gently to coat the fruit with syrup.
3. 3
   Add the butter, a pinch of salt, and the lemon juice, and continue to cook, swirling the fruit and butter around in the pan, another minute, or until the butter has melted.
4. 4
   Spoon the fruit compote onto 4 plates and place scoops of raspberry sorbet in the center of each serving.
5. 5
   Variation: To make an uncooked compote of tropical fruits, peel and cup up a ripe mango and a ripe papaya.
6. 6
   Put in a bowl and add 1 cup of warm medium sugar syrup and the juices/pulp of 2 ripe passion fruits.
7. 7
   Mix in a pinch of salt and chill for 1 hour.
8. 8
   Serve with coconut ice cream, or plain in a hollowed-out meringue.
9. 9
   For a warm compote put all the fruit in the syrup as above and cook in the same way as the berry compote, then serve on polenta pound cake.
10. 10
    1/2 cup sugar
11. 11
    1 cup water
12. 12
    Put the sugar and water in a pan.
13. 13
    Bring the water to a boil, stirring constantly, until all the sugar is dissolved.
14. 14
    Simmer 5 minutes, then let the syrup cool.
15. 15
    Use as needed.