Martha Stewart Living, April 2012
- Prep Time 20 minutes
- Total Time 1 hour 20 minutes
Yield Makes 2 cups
- 3/4 cup sugar
- 4 1/8-inch slices unpeeled ginger
- 4 whole allspice berries
- 1 cup diced pineapple
- 1 cup diced mango (from 2 small mangoes)
- 1 tablespoon golden rum
- Bring sugar, ginger, allspice, and 3/4 cup water to a boil in a medium saucepan, stirring, and cook 1 minute. Add pineapple, mango, and rum, and return to a boil. Remove from heat, and let cool 1 hour. Discard ginger and allspice.
Fruit in syrup can be refrigerated up to 1 week.
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