Wow your guests with this perfect accompaniment for lechon. Recipe by Chef Myrna Segismundo of Restaurant 9501 in Quezon City and courtesy of The Maya Kitchen:
STEWED NATIVE FRUITS
¾ cup White sugar
¼ cup Pickled santol, coarsely chopped
¼ cup Dried kamias, coarsely chopped
¼ cup Dried pineapple
¼ cup Dried mango
¼ cup Ripe green mango
Juice of one lime or lemon
2 tbsp Brandy
½ cup Water
In a heated sauté pan, add sugar to caramelize. Then add butter.
Add fruits, juice and brandy
Simmer for 2 minutes.
Add water and allow to simmer for another 10 minutes or until fruits are soft and mushy.