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Country Pâté with Mango and Pineapple Chutney

Country Pâté with Mango and Pineapple Chutney

Ingedients

  •  1/3 cup sugar
  • 1 tablespoon water
  • 1/2 teaspoon star anise pieces
  • 1/2 cup red-wine vinegar
  • 1/4 teaspoon hot red-pepper flakes
  • 1/2 cup of Mango Pinneaple Chutney
  • 1 1/2 pounds store-bought country pâté  

 

 Bring sugar and water to a boil with star anise in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until pale golden. Carefully add vinegar, red-pepper flakes, and 1/8 teaspoon salt (caramel will spatter and harden). Continue to cook until sugar has dissolved. Remove from heat and cool 10 minutes.

Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours.

Bring chutney to room temperature before serving with pâté