Margarita Fruit Compote over a simple pound cake or angel food cake makes a perfect ending a DIY Wine & Dine event on a hot summer day.

Light, fragrant fruits combine with the amazing chemistry of orange liqueur and top shelf tequila for a rich taste experience.

Cook Time:20 min
Prep Time:15 min
Total Time:35 min
Category:Dessert
Cuisine:American
Yield:4-6
Preparation
1. Hull strawberries and cut into halves or quarters. Place in a non-reactive (glass or ceramic) bowl.

2. Hold mango with one hand and stand on end, stem side down. With a sharp knife, cut alongside hard, flat oblong pit in the middle. Don't try cut through the pit. Then cut the opposite side. You will have three sections. Holding one of the fleshy sections in the palm of your hand, make rows of diagonal cuts with a small paring knife without cutting through the peel. Then make crosswise cuts to form small dices. Invert the half so that the sections separate and carefully trim them away from the peel. Repeat with other fleshy half. Add to bowl.

3. Add sugar, lime juice and zest, extra anejo tequila and orange liqueur to bowl. Toss gently to combine. (Warning: Hide this from your guests until serving time. Fragrance is intoxicatingly attractive.) Let stand for at least 20 minutes for flavors to meld. Spoon over super premium vanilla ice cream. Optional addition: fresh pound cake or yellow cake.
Ingredients
* 1 pint Strawberries, washed
* 1 large or 2 small Mangos
* 2 Tblsp Sugar
* 1 tsp freshly grated Lime Zest
* 2 Tblsp fresh Lime Juice
* 1 1/2 Tblsp TequilaMe Extra Anejo tequila
* 1 1/2 Tblsp Orange Liqueur (Cointreau or Grand Marnier)
* Super premium Vanilla Ice Cream
* Optional: Pound Cake or Yellow Cake

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