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Spicy Simmered Fruit

Ingredients

Chili Paste

  • ½ orange bell pepper chopped
  • ½ lemongrass chopped
  • ½ pepper of choice halved (seeds removed if you don’t want it to be too spicy)
  • ½- inch piece of ginger peeled and sliced
  • 1-2 tbsp sambal oelek
  • 2 garlic cloves
  • 1 tsp salt
  • 1 tbsp sugar
  • zest and juice of 1 lime

Soup

  • ½ shallot chopped
  • 1 tbsp ginger paste
  • ½ cup water
  • ½ cup apple juice
  • 2 mangos
  • 1 peach
  • 7 ½ oz can of coconut milk

Fruit

  • 20 green grapes cut into bite sized pieces
  • 2 oranges cut into bite sized pieces
  • 25 blueberries cut into bite sized pieces
  • 20 cherries pits removed and cut into bite sized pieces
  • mint

Instructions

  • In a food processor, place all the ingredients for the chili paste and pulse until it resembles a thick paste. Store in the refrigerator (up to 1 weeuntil you are ready to use it for the soup.
  • Heat a large pot with a tablespoon of canola oil over medium-high heat. Add the shallots and ginger and cook until the shallots are translucent, about 5 minutes. Add the curry paste and mix together.
  • Add the water, apple juice, mangoes, and peaches. Bring to a boil. Reduce the heat and allow the soup to simmer for 15 minutes.
  • Transfer to a blender and blend until smooth. You might have to do this in batches. Pass through a mesh strainer and transfer to an airtight container. I highly recommend not skipping the mesh strainer step to make sure the liquid is smooth. Add the coconut milk. Season with salt and pepper to your liking. Refrigerate overnight.
  • Scoop a portion of the soup into a bowl (½ - 1 cup). Top a combination of grapes, oranges, blueberries, cherries, and some mint.