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 pâté', 'a baguette']
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.
Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours.
Bring chutney to room temperature before serving with pâté
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