Just two cans from the storecupboard will conjure up an exotic dessert. A few cardamom pods and twist of lime bring uplifting flavours to this simple warm compote, which is refreshing and deliciously aromatic. Delicious! You can use tinned apricots instead of mango, if you prefer.
*For lime and cardamoms, use the zest of 1 orange (without the juice) and 1 cinnamon stick. *For pistachio nuts, use chopped walnuts or toasted flaked almonds. *For the mangos and pears, use a 425g can peach slices or halves and a 425g can lychees.
This compote is a terrific get-ahead dessert. Arrange the fruit in a large bowl, pour over the syrup (with the cardamoms) and chill for several hours or overnight.
Pear compote with rosewater and pistachio ricotta: Follow the main recipe but use canned pear halves instead of quarters. Mix 100g ricotta cheese with 1 tsp icing sugar and 1 tbsp rosewater. Spoon this into 4 pear halves and arrange them in the dishes, then press the pistachio nuts on top. Arrange the mango slices around the pears, slicing any remaining pear halves and adding them as well. Spoon over the reduced syrup and serve.