Cantaloupe And Grape Compote Recipes

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CANTALOUPE AND GRAPE COMPOTE



Cantaloupe and Grape Compote image

Categories     Dessert     Side     Vegetarian     Mother's Day     Graduation     Lime     Cantaloupe     Shower     Chill     Healthy     Vegan     Grape     Simmer     Gourmet     Fat Free     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 ripe cantaloupe (1 1/2 pounds), halved and seeded
1 cup dry white wine
1/3 cup sugar
1/3 cup water
1 strip fresh lime zest
1 to 2 tablespoons fresh lime juice
2 cups seedless green grapes, halved lengthwise

Steps:

  • Scoop cantaloupe into balls with a melon-ball cutter and reserve rinds.
  • Bring wine, sugar, water, and zest to a boil in a small saucepan, stirring until sugar is dissolved. Squeeze juice from rinds into wine mixture. Boil, skimming froth, until reduced to about 1 cup, 15 to 20 minutes. Remove from heat. Discard zest and stir in lime juice.
  • Combine grapes, melon balls, and warm syrup in a bowl and chill, covered, stirring occasionally, 2 hours.

MELON, NECTARINE, GRAPE, AND PLUM COMPOTE



Melon, Nectarine, Grape, and Plum Compote image

Categories     Breakfast     Brunch     Side     Wheat/Gluten-Free     Melon     Nectarine     Plum     Summer     Chill     Vegan     Grape     Gourmet

Yield Serves 4 generously

Number Of Ingredients 9

a 4 1/2-pound piece of watermelon, scooped into 3/4-inch balls (about 4 cups)
a 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

Steps:

  • 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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