Fruit Compote with Lichee Nuts

Fruit Compote with Lichee Nuts (Madagascar)

yields 1 quart, serving app. 8

Salady Voankazo

In a 2-quart glass bowl, combine:

1 cup fresh pineapple in 1-inch pieces, 1 cup cantaloupe in small pieces, 1 cup oranges, peeled and thinly sliced, and ? cup sliced strawberries

Mix the fruits until well-blended.

Pour:

? cup canned lichees across top of fruit

In a small saucepan, combine:

? cup sugar, ? cup water, ? teaspoon salt and 2 tablespoons lemon juice

Bring to a boil and boil hard for 1 minute. Remove from heat.

Add:

2 tablespoons vanilla extract to the syrup

Pour the hot syrup over the fruit and chill in the refrigerator for one hour

To serve, bring the salad to the table along with a small cruet of pure vanilla extract. Spoon the compote into small glass dishes and sprinkle with additional vanilla.