Pineapple and mango with ginger syrup

Name: Pineapple and mango with ginger syrup
Yield: 8 servings
Cuisine: Boil
Ingredients: 500.00 ml castor sugar; 500.00 ml water; 1.00 fresh ginger thinly sliced; 60.00 ml rum; 60.00 ml lime juice; 1.00 pineapple chunks; 2.00 mangoes peeled, cut into large chunks; 0.00 oil for frying; 2.00 lime sliced

8 servings

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By Food24 November 03 2009

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Ingredients (9)

500.00 ml	castor sugar
500.00 ml	water
1.00	fresh ginger — thinly sliced
60.00 ml	rum
60.00 ml	lime juice
1.00	pineapple — chunks
2.00	mangoes — peeled, cut into large chunks
0.00	oil — for frying
2.00	lime — sliced

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Method:

Heat the sugar, water and ginger over medium heat, stirring to dissolve the sugar before bringing the mixture to the boil.
Simmer the mixture for about five minutes or until the syrup begins to thicken slightly.
Stir in the rum and lime juice and leave to cool.
Brown the pineapple and mango chunks all over in an oiled griddle pan or over the coals.
Place the fruit in a large dish, pour over the syrup and refrigerate overnight.
Drain the fruit, reserving the syrup.
Place 500 ml of the syrup in a saucepan and simmer, uncovered until the syrup has educed by half.
Remove from the heat and drizzle over the fruit.
Serve with the lime slices.