Use this "hot" fruit compote to accent any breakfast or brunch. Since this habanero syrup compliments a wide variety of fruits, vary the ones you use depending on what is in season.
3 tablespoons cider vinegar
2 tablespoons sugar
½ teaspoon ground habanero chile
1 cup cubed fresh mango
1 cup cubed fresh papaya
½ cup sliced strawberries
Garnish: Fresh mint leaves
Add the vinegar, sugar, and chile in a small saucepan and stir to mix. Heat the mixture over high until just below the boiling point, reduce the heat, and simmer for 5 minutes. Allow the syrup to cool to room temperature.
Combine the fruit in a large mixing bowl. Pour the sauce over the fruit and toss to coat.
Ladle the fruit into individual bowls, garnish with the mint leaves and serve.