Country Pâté with Mango and Pineapple Chutney
An elegant appetizer featuring store-bought country pâté served alongside a sweet and spicy tropical fruit chutney made with fresh mango and pineapple in a star anise-infused syrup.
Ingredients
- •⅓ cup sugar
- •1 tablespoon water
- •½ teaspoon star anise pieces
- •½ cup red-wine vinegar
- •¼ teaspoon hot red-pepper flakes
- •1 cup mango
- •½ cup fresh pineapple
- •1½ pounds country pâté
- •1 whole baguette
Cooking Instructions
- 1.
Bring sugar and water to a boil with star anise in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until pale golden. Carefully add vinegar, red-pepper flakes, and 1/8 teaspoon salt (caramel will spatter and harden). Continue to cook until sugar has dissolved. Remove from heat and cool 10 minutes.
20 min
- 2.
Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours.
240 min
- 3.
Bring chutney to room temperature before serving with pâté
30 min
