In a saucepan combine ¾ cup of water with the sugar, lemon juice, and lemon peel (and rum or vanilla extract if desired). Bring to a boil, then reduce the heat and add the fruit. Cook at a very low heat for 5 minutes.

• ¾ C water
• ½ C sugar
• 2 tsp fresh lemon juice
• 1 piece lemon peel
• ½ tsp rum or vanilla extract (optional)
• 1 pineapple, cored and peeled, cut into 8 slices
• 2 mangos, peeled and pitted, cut into 8 pieces
• 3 bananas, peeled, cut into 8 diagonal pieces

Simmer fruit at low heat

Pour the syrup into a cup and set aside. Remove the lemon peel and cool the cooked fruit for 2 hours.

• 1 piece lemon peel
• 1 pineapple, cored and peeled, cut into 8 slices
• 2 mangos, peeled and pitted, cut into 8 pieces
• 3 bananas, peeled, cut into 8 diagonal pieces

Cool fruit

To serve the compote, arrange the fruit in a serving dish and pour a few teaspoons of syrup over the fruit. Garnish with mint leaves (if desired).

• 1 pineapple, cored and peeled, cut into 8 slices
• 2 mangos, peeled and pitted, cut into 8 pieces
• 3 bananas, peeled, cut into 8 diagonal pieces
• Fresh mint leaves (optional)