Elite life

Cantaloupe (Melon) Compote Recipes


Melon Compote

1/2 md Honeydew melon, cut in chunks
1/2 md Cantaloupe, cut in chunks
1/4 c Thawed orange juice concentrate
1 tb Light rum or lemon juice
6 tb Sweetened coconut
Fresh mint (garnish)
Cooking Instructions:
Gently mix melon chunks, orange juice and rum in bowl. Refrigerate 30 minutes. Spoon into glasses. Sprinkle with coconut. Garnish with mint.
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. Garnish, if desired.
Cantaloupe and Blackberry Compote

1 cantaloupe (about 2 lbs.) or other melon
1/2 lb. fresh blackberries, or other berries
3 tbsp. fruit liqueur (Chambord, Creme de Cassis, or Cherry Heering)

4 fresh mint sprigs
Cooking Instructions:
Cut cantaloupe in half and remove seeds with spoon. With melon baller, cut flesh into balls. In colander, rinse blackberries under cold running water and drain. Gently pat dry with paper towels. Place melon balls and berries in large bowl. Sprinkle fruit with liqueur and toss. Cover and refrigerate 1 hour. Serve, garnish with mint sprig.
Cantaloupe with Blackberry Compote

1 lg Cantaloupe
3 c  Fresh blueberries
1 tb Lemon juice
1/2 ts Grated lemon peel
1/2 c  Port
1/2 ts Ground cinnamon
3/4 c  Sugar
Cooking Instructions:
Cut the cantaloupe in half and scoop out the seeds. Cut each half into half. Simmer 2 cups of the blueberries with the lemon juice, peel, cinnamon, port and sugar for 5 minutes. Stir in the remaining cup of blueberries. Spoon, warm, over each quarter of cool melon.
Tangy Melon Compote

3 cups assorted melon chunks or balls
3 T. freshly squeezed lemon juice
3 T. honey
1 T. fresh mint, chopped
1/8 tsp. cinnamon
Cooking Instructions:
Whisk together dressing ingredients until smooth. Pour over melon and toss to coat. Serve chilled. Garnish with mint leaves or curls of lemon zest.
Chinese Fruit Compote

2 Apples
2 Oranges
1 sm Cantaloupe
14 oz Lychees, drained
Cooking Instructions:
Using a sharp knife, peel, core and slice the apples into thin wedges. Peel and slice the oranges into segments. Cut the melon in half, scoop out and discard the pulp and seeds. Cut the melon flesh into 1-inch cubes. Combine all the fruits in a large bowl. Mix them gently together. Wrap the bowl tightly in plastic wrap until you are ready to serve the compote.


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