Just in time for Easter and Passover comes this lovely Spring fruit salad that is gently sweetened, lightly spicy and slightly sophisticated.
It is made by infusing a sugar syrup with cinnamon, star anise and, a surprise ingredient, chili, and then cooked until it is syrupy. Infusing the syrup with chili adds a spicy complexity that adds some oomph to an otherwise simple fruit salad.
You can use whatever fruit you like as long as it is sweet and ripe. I sometimes like to add a sprinkling of fresh herbs, such as chopped basil or tarragon. And if you like, you can top it with a dollop of mascarpone or ricotta salata, creme fraîche, sour cream or ice cream.
Adapted from the NY Times Cooking.
Sweet & Spicy Fruit Salad
1/3 cup granulated sugar
3/4 cup water
1 whole dried star anise
1 cinnamon stick
1/2 of a serrano or jalapeño chili, with seeds, or for a milder version remove the seeds
7 to 8 cups mixed fresh fruit, such as berries, mango, pineapple, oranges, grapefruit, kiwi , grapes
Fresh herbs such as chopped tarragon and/or basil, optional
Mascarpone or ricotta salata, creme fraîche, sour cream or ice cream, for serving, optional.
1. In a small saucepan, bring sugar, water, star anise, cinnamon stick, and jalapeño to a slow boil over medium heat. Simmer over medium low until the mixture is as thick as maple syrup and reduced to a little less than 1/4 cup, about 10 to 15 minutes. Do not let it get too thick. Strain.
To make ahead: Syrup may be refrigerated for up to 1 week.
2. Put fruit into a bowl and toss with the syrup. Add herbs, if using and toss again. If desired, add optional topping.
Makes 8 servings.
