TRANSFORMING FRUIT INTO SYRUP REQUIRES THREE STEPS-COOKING THE FRUIT, EXTRACTING THE JUICE, AND COOKING THE JUICE WITH SUGAR. COMPOTES ARE SIMILAR EXCEPT THE FRUIT IS COOKED IN THE SUGAR MIXTURE, RESULTING IN SYRUP THAT HAS SMALL CHUNKS OF FRUIT SUSPENDED IN IT.
PREP: 40 MINUTES COOK: 20 MINUTES PROCESS: 5 MINUTES MAKES: 6 HALF-PINTS
1. Seed, peel, and finely chop the mangoes (see photos 1 and 2). Place the mangoes in a 6- to 8-quart pot. Add the water and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
2. Line a colander with a double layer of 100-percent-cotton cheesecloth; place colander over a large bowl. Pour mango mixture into colander. Let stand to allow juice to drain (see photo 3). When cool enough to handle, bring the cheesecloth up to enclose the mango mixture. Press on the cheesecloth to release the juice (see photo 4). Discard mango mixture remaining in cheesecloth.
3. In the same pot heat the juice to a rolling boil; stir in sugar. Continue boiling, uncovered, at a moderate steady rate about 20 minutes or until mixture is slightly thickened (the consistency of warm maple syrup), stirring frequently to prevent sticking.
4. Pour hot syrup into hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
5. Process the filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
PER 1 TABLESPOON: 46 cal., 0 g fat, 0 mg chol., 1 mg sodium, 12 g carb., 0 g fiber, 0 g pro.
1. Cut a checkerboard pattern in the mango, being careful not to cut through the skin.
2. Push up through the bottom peel and slice off fruit. Finely chop the fruit.
3. Allow the mango and chiles to drain until cool. The juice will collect in the bowl.
4. Fold the cheesecloth around cooled mixture and squeeze to extract all the juice.
The most obvious way to enjoy fruit syrup is to pour it on pancakes, waffles, and ice cream or to stir it into a hot beverage. Serve compotes with smoky meats or use as toppers for desserts such as pound cake and rice pudding.