Apr 9, 2021
Hotel Manapany located in Anse de Cayes, a beautiful, untamed beach in St. Barth’s, debuted in the spring of 2018. A five-star, eco-friendly resort that rests among the glitzier hotels for which the island is known. It is the only resort on St. Barth’s deeply committed to protecting the environment, with amenities that include electric vehicles for guests to use and solar-powered electricity. Manapany produces its own water, maintains a vegetable and fruit garden, and provides towels made from natural products—eco sensitive luxury at its best.
The hotel exudes authentic French-Caribbean culture, including cocktails infused with rhum agricole from Guadeloupe and Martinique, and a seafood-inspired menu built on the bounty procured from local fishermen and the native herbs from an on-site garden. The extraordinary juxtaposition of casual island food and impeccable haute-cuisine techniques result in memorable fare and unforgettable cocktails.
During our stay, Executive chef Anthony Martel treated us to a bowl of tropical fruit infused with a wonderfully fragrant simple syrup and he was kind enough to share the recipe. This aromatic syrup is easy to make and a delightful way to elevate fruit.
A selection of seasonal, tropical fruits from a local farm in Florida served as my inspiration to revisit the recipe. When using mixed fruits, be sure to cut each into even, bite-sized pieces. For a beautiful addition to a summer buffet dinner, I opted for colorful melon balls and added garden-fresh mint and edible violets.
Whether you choose tropical, exotic, or local fruits, a high-acid, aromatic white wine will work best. Malvasia, gewürztraminer, or sauvignon blanc are all good choices.
Yield: Serves 4 (1 ½ Cups)
1 cup water
1 cup white wine (malvasia, gewürztraminer or sauvignon blanc)
½ cup honey
2 Star Anise
¼ teaspoon French Four Spice Blend
2 cups fresh fruit, cubed or melon balls
3 sprigs fresh mint, leaves only (optional)
2 tablespoons Edible Violets (optional)
Heat the water and white wine in a small saucepan over medium-low heat until hot, but do not bring to a boil.
Add honey, star anise and French Four Spice Blend. Stir until the honey is fully dissolved.
Reduce slowly to intensify flavors, about 10 minutes, stirring occasionally.
Remove saucepan from the heat and allow the syrup to cool to room temperature.
When the syrup is completely cooled, transfer it to a glass jar and refrigerate until chilled (you can store the syrup in the refrigerator for up to 3 weeks).
Place freshly cut fruit or melon balls in a shallow bowl and pour ½ cup chilled syrup overtop. Toss the fruit, coating it generously and cover. Allow fruit to marinate in the syrup for an hour, at room temperature.
When ready to serve, add the mint leaves and toss the fruit again. Then, divide fruit evenly into four vessels or arrange in a decorative serving bowl. Pour any remaining syrup from the shallow bowl over top, and sprinkle with edible violets, if using. Serve immediately.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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