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    Mango, Banana and Ginger Compote

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    Mango, Banana and Ginger Compote

    Stem ginger gives a spicy edge to this wintry fruit compote. Serve hot with vanilla ice cream melting on top. As an alternative, omit the cinnamon and add 50g of sultanas or raisins instead.

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • 1 large ripe mango
    • 3 medium bananas
    • 25g light brown muscovado sugar
    • ¼ tsp ground cinnamon
    • 3 pieces Waitrose Chinese Stem Ginger in Syrup, very finely sliced, plus 3 tbsp syrup from the jar


    1. Cut the mango in half, either side of the stone, then peel and roughly dice. Cut each banana diagonally into five pieces.
    2. Place the sugar in a frying pan with 150ml water and heat gently until the sugar dissolves. Bring to the boil and allow to bubble for 3 minutes until slightly thickened. Add the cinnamon, ginger, syrup and fruits. Cook gently, stirring for 2 minutes, or until the fruits are hot and starting to soften. Serve hot.

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