Country Pâté with Mango and Pineapple Chutney

Name: Country Pâté with Mango and Pineapple Chutney
Yield: 4 servings
Ingredients: 1 1/3 cup sugar; 1 1 tablespoon water; 1 1/2 teaspoon star anise pieces; 1 1/2 cup red-wine vinegar; 1 1/4 teaspoon hot red-pepper flakes; 1 1 cup small dice (1/8 inch) mango (from 1 mango); 1 1/2 cup small dice (1/8 inch) fresh pineapple (1/4 pound); 1 1 1/2 pounds store-bought country pâté; 1 a baguette

From the kitchen of Carly

Rich country pâté gets a bright counterpoint from spiced mango-pineapple chutney. Sweet fruit and vinegar balance the pâté's savory depth, while star anise and heat add complexity. Serve with crusty bread for an elegant starter that feels simple but tastes refined.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/3 cup sugar
11 tablespoon water
11/2 teaspoon star anise pieces
11/2 cup red-wine vinegar
11/4 teaspoon hot red-pepper flakes
11 cup small dice (1/8 inch) mango (from 1 mango)
11/2 cup small dice (1/8 inch) fresh pineapple (1/4 pound)
11 1/2 pounds store-bought country pâté
1a baguette

Instructions

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