Chile and fruit...

Crazy me - I was playing with my food again today and came up with an interesting combo. Not sure whether this should be on Chili, Mexican or Desserts but here goes =

I had these old strawberries, getting mushy, so I added a few soon-to-be-mushy blueberries and - mushed them up. Then I got this idea from some jam I recently bought - and actually put in a bit of chopped green chile. Wow! That popped!

It was sweet and spicy together. I added a bit of sweetener (although chile is actually a tad sweet itself)- even better - and then a few old apricots - better still!!!

I am imagining serving this compote on vanilla ice cream or pound cake, or cottage cheese or yoghurt. I am also thinking of adding a few drops of alcohol, but I can't decide between rum, tequila or what.

I am also imagining the chile with other very ripe fruits: melon? peaches? cherries? grapes/raisins?

Ideas????

Rum. Definitely rum. I wonder if it'd get better with a few walnuts. Then there's this walnut liquer, Nocello that might work too. But it is quite sweet and yet dry. I'd only add a little.

Were it me, I'd drizzle it with Cointreau and lime juice..

quote:

Originally posted by Poverty Pete

Were it me, I'd drizzle it with Cointreau and lime juice..

If it were me, I'd drink the Cointreau and throw the fruit away!

I suggest some Grand Marnier.

The liquer ideas sound great - it could substitute for the sweetener.

I am amazed how well the roasted green chile goes with the ripe fruit. My first batch is already gone - gotta statr another...

Ph, and another thing - before green chile, a few years ago, I rememeber putting a small amount of red chile (Chimayo?) into apple sauce. Mmmmm...

In the fruiterias around Austin, a mix of powdered chile, lime, and salt is commonly sprinkled on top. I LOVE it. It's generally a mix of whatever is in season, but usually involves chunks of melons and jicama.

Years ago when I first started watching the Food Network, I watched a show where the Two Hot Tamales prepared a salad of sliced jicama, citrus (it was orange or grapefruit), and habanero. Probably some other things in there, but I don't remember. I made some off the memory of the show, and it was excellent.

A year or so ago I cooked a dinner for a friend of my then wife who had grown up in the south Texas valley. One the things I served was a concoction of chunks of watermelon, orange, pineapple, and jicama. I squeezed some limes on top, sprinkled some New Mexico powdered chile, and some salt, then mixed it all up and let it meld in the fridge for a few hours.

She said it tasted like what her mother used to make, so I felt honored.

Bushie, how are you holding up? You want in on the bachelor's weekend Al and I are holding next week?

Hello All,
Thanks NYNM for the topic. I think my wife
would go crazy for this.
Take Care,
Fieldthistle