Country Pâté With Mango And Pineapple Chutney

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

1. 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.
2. Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours.
3. Bring chutney to room temperature before serving with pate

sugar, water, redwine vinegar, hot redpepper, mango, pineapple, country puetue, baguette

Taken from www.epicurious.com/recipes/food/views/country-pate-with-mango-and-pineapple-chutney-243604 (may not work)