Mango compote with star fruit

Ingredients for 6 servings:

• 225 g sugar
• 240 ml orange juice, freshly squeezed
• 240 ml water
• 3 carambola (star fruit), sliced;
• 4 mango(s), ripe, sliced
• 1 tbsp Cointreau, peach schnapps or gin

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(from Papua New Guinea)

Place a small saucepan (not made of aluminum) over low heat and add the sugar, orange juice, and water, stirring until the sugar dissolves. Add the carambola fruit ends (stem and base) and bring to a boil over high heat. Reduce the liquid to a thin syrup, about 4 minutes. Remove the carambola fruit ends from the syrup and discard. Add the carambola stars to the syrup and simmer gently over low heat for 6 minutes, or until the fruit is soft. Remove from the syrup with a slotted spoon and place in a shallow serving bowl. If the syrup has become too thin again, reduce the heat to low and reduce for 1 to 2 minutes. Now place the mango slices in the syrup and bring to a boil; poach for less than 1 minute. Remove with a slotted spoon and add to the stars. Reduce the remaining syrup by one-third and strain it into a heat-resistant measuring jug (480 ml). Let it cool to room temperature and stir in the desired alcohol. Pour about three-quarters of the syrup over the fruit and let the serving bowl with the compote sit in the refrigerator for a few more hours to cool.