Country Pâté with Mango and Pineapple Chutney

Ingredients

• 6 servings crusty baguette 
• 1.5 pounds country ham store-bought
• 1 cup mangos () (from 1 mango)
• 0.5 cup pineapple fresh () (1/4 pound)
• 0.3 teaspoon pepper hot
• 0.5 cup red-wine vinegar 
• 0.5 teaspoon star anise 
• 0.3 cup sugar 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• sauce pan
• pastry brush

Directions

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.
2. Remove from heat and cool 10 minutes.
3. Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours.
4. Bring chutney to room temperature before serving with pâté
5. Chutney can be made 2 days ahead.