Country Pâté with Mango and Pineapple Chutney
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings with leftover chutney
- 1 tablespoon water
- 1/3 cup sugar
- Carbohydrate 46 g(15%)
- Cholesterol 289 mg(96%)
- Fat 33 g(51%)
- Fiber 2 g(7%)
- Protein 22 g(44%)
- Saturated Fat 11 g(56%)
- Sodium 1094 mg(46%)
- Calories 571
Preparation 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. Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours. Bring chutney to room temperature before serving with pâté Cooks' notes:Chutney can be made 2 days ahead.
Preparation 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. Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours. Bring chutney to room temperature before serving with pâté Cooks' notes:Chutney can be made 2 days ahead.
