I was in a hurry for an easy-to-assemble dessert to end a shrimp curry meal, and quickly wrote "frozen mango" and "ice cream" on my grocery list. Well, something steered me down the baking aisle at Aeon, my local Japanese grocery store, and the baking aisle just happens to have canned fruit on it as well.
A can of pineapple and papaya jumped into my cart, and the rest is yummy-tummy history.
- one 425 g/15 oz. can of pineapple and papaya (or other tropical fruit) in light syrup
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon freshly grated ginger
- one blender
Pop the top of the can (I'm not sure why I even brought a can opener with us to Japan--all the lids are poppable with that little convenient ring), dump the contents (including the syrup) into the blender with the lemon juice and ginger. I have a Blendtec, so I just used the sauce setting.
Makes 1 1/2 cups compote.
I can't decide whether I liked this better over chocolate or vanilla ice cream, so I'm going to have to do some more taste tests to really nail it down.
UPDATE: I've made this again and added 4 t. fresh lemon juice and 1 t. ginger. Much better. Zingier.