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    Tropical Fruit Compote in Lemon Grass and Basil Syrup

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    Tropical Fruit Compote in Lemon Grass and Basil Syrup

    In this pretty, easy-to-make dessert, the Fruit Tropical Medley of pineapple, papaya, mango and melon is lightly poached in a syrup infused with lemon grass. You will find the Medley with the baking ingredients.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 50g golden caster sugar
    • 4 stalks fresh lemon grass, roughly chopped
    • 250g pack Waitrose Ready To Eat Dried Sweetened Fruit Tropical Medley
    • 1 pack fresh basil leaves, roughly torn
    • Waitrose Pineapple and Mango Swirl Sorbet


    1. Place the sugar and lemon grass with 600ml cold water in a saucepan and heat gently until the sugar has dissolved. Increase the heat and allow the mixture to bubble for 10 minutes.
    2. Using a slotted spoon, remove the lemon grass from the syrup, then add the dried fruit to the pan and poach gently for 5-6 minutes, or until the fruit has softened slightly.
    3. Remove from the heat and stir in the basil. Divide between 4 glass bowls and serve warm with a scoop of sorbet.

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    Cook's tips

    This compote is also delicious served cold. Cover and place in the fridge until ready to serve, then top with Waitrose Virtually Fat Free Fromage Frais.


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