Elite life

Lemon Compote Recipes


Greengage, Blackberry and Lemon Verbena Compote

1 kg greengages
250 g of blackberries
5 sprigs of lemon verbena
50 ml of water
100 g sugar (substitute honey if you prefer)
1 vanilla pod - split in half lengthwise
Cooking Instructions:
Split the greengages in half with a sharp knife and remove the stone. Place them into a heavy-based pan, add the blackberries, lemon verbena and the vanilla pod, then sprinkle over the sugar and pour over the water. Place the pan over a medium heat, bring to a simmer and cook vigorously, stirring once or twice, until the sugar has dissolved and the blackberries have burst and bled their inky color into the plums (about 8 minutes). Remove from the heat and allow to cool, before refrigerating.
Lemon-Mint Melon Compote

1/2 cup water
1/2 cup sugar
1 tablespoon grated lemon zest

1/2 cup packed whole fresh mint leaves
1 1/2 cups cubed seedless watermelon
1 1/2 cups cubed honeydew melon
1 1/2 cups cubed cantaloupe
Garnish: fresh mint leaves
Cooking Instructions:
Combine water and sugar in a medium saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat, and stir in lemon zest and 1/2 cup mint leaves. Cover and let stand until cooled to room temperature. Pour mixture through a fine wire-mesh strainer, pressing on solids; discard solids. (Syrup makes about 2/3 cup). Combine watermelon, honeydew, and cantaloupe in a medium bowl. Drizzle with syrup, stirring to coat.
Lemon-Fig Compote

3 small lemons (preferably Meyer), peel and pith removed, segments coarsely chopped, peel very thinly sliced
1/2 cup granulated sugar
4 green cardamom pods
1 cinnamon stick
1 whole clove
2 tablespoons orange-blossom honey
8 dried Turkish figs, halved
2 teaspoons arrowroot mixed with 2 teaspoons water
Cooking Instructions:
Place chopped lemon segments in a bowl; squeeze juice from membranes into bowl. Set aside. Put lemon peel into a small saucepan; cover with water. Bring to a boil, then drain and repeat. Bring sugar, spices, honey, lemon segments and juice, lemon peel, and 1 cup water to a simmer in a small saucepan, stirring until sugar has dissolved. Reduce heat to low; simmer 20 minutes. Add figs. Simmer 10 minutes. Stir in arrowroot; cook 2 minutes. Let cool. Remove cardamom and cinnamon. Compote can be refrigerated up to 3 days.


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