Tropical Fruit Compote With Mango Sorbet

Course : Fruits
Serves: 6
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3/4 cup sugar
1/2 cup dry white wine
1/2 cup sugar
1/2 medium pineapple peeled cored cut into 3/4-inch pieces
3 medium kiwis, peeled halved crosswise each half quartered
1 medium mango -- peeled pitted cut in 3/4-inch pieces
1 1/2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1 1/2 pints mango sorbet

Preparation / Directions:

Combine 3/4 cup water, wine and sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Chill syrup until cold. Combine pineapple, kiwis, mango, lime juice, lime peel and chilled syrup in large bowl. Mix well. Cover fruit mixture and refrigerate for at least 1 hour or overnight. Scoop 1/2 cup mango sorbet into each of 6 compote dishes or wineglasses. Spoon fruit mixture around the sorbet.

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