Elite life

Watermelon Compote Recipes


Watermelon Compote 1

Watermelon Compote
6 cups Watermelon balls
5 cups Cubed fresh pineapple
1 1/2 cups Green grapes
1 1/2 cups Seedless red grapes
3/4 cup Creme de cassis - (black, currant liqueur)
Cooking Instructions:
Combine forst 4 ingredients in a bowl; toss gently. Add liqueur; toss gently to coat. Cover and chill.
Watermelon Compote 2

1 ripe watermelon
2 canteloupes
2 honeydew melons
Assorted seasonal fruits
1/2 cup fine granulated sugar
2 cups chilled Sauterne
Cooking Instructions:
Cut a slice from the watermelon lengthwise. Scoop out flesh with a ball cutter or measuring spoon, discarding the seeds. Turn the watermelon shell over to drain. Cut melon balls from the honeydews and canteloupes. Fill drained watermelon shell with an assortment of melon balls and fruit in season. Sprinkle the fruit with the fine sugar. Place in refrigerator to chill. An hour before serving time, pour the chilled Sauterne over the fruits.

Gingered Watermelon Compote
1/4 cup sugar
1/4 cup water
2 teaspoons grated lime rind
6 tablespoons fresh lime juice
2 tablespoons chopped peeled fresh ginger
2 tablespoons chopped fresh mint
8 cups (1-inch) watermelon balls (about a 5-pound watermelon)
2 cups (1-inch) honeydew melon balls (about a 3-pound honeydew melon)
2 cups (1-inch) cantaloupe balls (about a 3-pound cantaloupe)
Mint sprigs, optional
Cooking Instructions:
Combine first 6 ingredients in a small bowl, set aside. Combine melon balls in a large bowl and add lime juice mixture. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.
Melon, Nectarine, Grape and Plum Compote

4 1/2-pound piece of watermelon, scooped into 3/4-inch balls (about 4 cups)
2-pound cantaloupe, scooped into 3/4-inch balls
Half a 5-pound honeydew melon, scooped into 3/4-inch (about 3 cups)
2 plums, each cut into 6 wedges
2 nectarines, each cut into 8 wedges
2 cups green seedless grapes
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons fresh lime juice
Cooking Instructions:
In a large bowl combine the watermelon, the cantaloupe, the honeydew, the plums, the nectarines, and the grapes. In a small bowl stir together the sugar, the salt, and the lime juice until the sugar and salt are dissolved, drizzle the syrup over the fruit, and toss the mixture gently until it is combined well. Chill the compote, covered, stirring gently once or twice, overnight.


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