Melon Compote Recipes

CANTALOUPE SORBET WITH MELON CONFETTI COMPOTE

Cantaloupe Sorbet with Melon Confetti Compote image

Categories Blender Fruit Dessert Freeze/Chill Kid-Friendly Low Sodium Frozen Dessert Melon Cantaloupe Honeydew Watermelon Summer Vegan Bon Appétit Small Plates

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 pounds cantaloupe, peeled, seeded, cut into large pieces
1 1/4 cups Essencia or other sweet dessert wine
3/4 cup sugar
1 star anise pod* (optional)
1 cup 1/4-inch-dice peeled seeded watermelon
1 cup 1/4-inch-dice peeled seeded cantaloupe
1 cup 1/4-inch-dice peeled seeded honeydew melon
Fresh mint sprigs
*A brown, star-shaped seed pod available at specialty foods stores.

Steps:

Puree cantaloupe in blender. Add 1/2 cup Essencia and 1/2 cup sugar; blend until sugar dissolves. Transfer to ice cream maker; process according to manufacturer's instructions. Freeze in covered container. (Can be made 1 week ahead.)
Combine 3/4 cup Essencia, 1/4 cup sugar and star anise in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer until reduced to 1/2 cup, about 4 minutes. Chill until cold. (Can be made 1 day ahead.)
Remove star anise from syrup. Add diced melon to syrup and toss gently. Scoop sorbet into glasses. Spoon compote over. Garnish with mint.

PALUDAH (FRESH MELON AND PEACH COMPOTE)

Paludah (Fresh Melon and Peach Compote) image

Make and share this Paludah (Fresh Melon and Peach Compote) recipe from Food.com.

Provided by Chocolatl

Categories Dessert

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 medium persian melon (or 2 small cantaloupes)
1/2 teaspoon salt
2 medium peaches, ripe but still firm, peeled, halved and sliced
1/2 cup sugar
3 tablespoons lemon juice
2 tablespoons rose water
ice (optional)

Steps:

Cut melon in half and remove seeds and stringy pulp.
Using melon baller or small spoon, scoop out as many melon balls as possible.
Put melon balls in deep bowl.
Pour any juice from shells over melon balls, and discard shells.
Toss with salt.
Add peaches, sugar, lemon juice and rose water.
Toss gently to combine.
Cover tightly and refrigerate at least 2 hours, or until thoroughly chilled.
Serve in individual dishes.
Top with crushed or shaved ice if desired.

MELON AND BERRY COMPOTE

Melon and Berry Compote image

Categories Sauce Berry Fruit Brunch Dessert Side Vegetarian Kid-Friendly Blueberry Raspberry Strawberry Melon Watermelon Mint Summer Vegan Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

3 cups 1/2-inch cubes watermelon
1 cup diced hulled strawberries
1 cup raspberries
1 cup blueberries
3 tablespoons sugar
1 tablespoon thinly sliced fresh mint

Steps:

Mix all ingredients in large bowl. Let stand at least 30 minutes and up to 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

Ingredients

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.

MELON AND RASPBERRY COMPOTE

Melon and Raspberry Compote image

This compote is equally good on beef or served over icecream with a blob of sour cream or whipped cream. from Cooking Light, (sour cream and whipped cream not recommended by Cooking light, of course it adds calories etc.!!!!)

Provided by Derf2440

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 cups cubed, peeled cantaloupe
1 1/2 cups fresh raspberries
1/2 cup apple juice
3 tablespoons lime juice
3 tablespoons honey
lime slice (optional)

Steps:

Combine first 5 ingredients in a medium bowl, toss gently.
Cover and chill.
Garnish with lime slices, if desired.

GINGER-MELON COMPOTE

Ginger-melon Compote image

Spice up summer's bounty of melons with this delightful ginger-flavored sauce. The recipe comes from Weight Watchers. Points value-2

Provided by Barb G.

Categories Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups water
2/3 cup sugar or 2/3 cup Splenda sugar substitute
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground allspice
2 cups watermelon, chunks,seeded
1/4 medium cantaloupe, cubed
1 cup blueberries

Steps:

Combine water, sugar, ginger, cloves, and allspice in a small saucepan;bring to a boil, Recuce heat and simmer until sugar disloves, stirring occasionally, about 15 minutes.
Remove from heat;cover and chill at least 30 minutes, (note; this sauce can be prepared a day ahead of time and stored in the refrigerator).
Divide watermelon, cantaloupe and blueberries evenly among 6 dessert dishes: spoon about 1 tablespoon of sauce over each and serve, Enjoy.

Nutrition Facts : Calories 126.9, Fat 0.3, SaturatedFat 0.1, Sodium 6.9, Carbohydrate 32.3, Fiber 1.3, Sugar 29.6, Protein 0.8

MELON COMPOTE

Melon Compote image

Categories Fruit Dessert Quick & Easy Low Sodium Melon Summer Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 1/2 cups sugar
1/2 cup water
1/4 cup fresh lime juice
a 1-inch piece gingerroot, peeled and grated
1 1/2 teaspoons ground cumin
freshly ground black pepper to taste
2 cups 3/4-inch watermelon balls (from about a 3-pound piece, seeded)
2 cups 3/4-inch honeydew melon balls (from about a 3-pound piece, seeded)
2 cups 3/4-inch cantaloupe balls (from about a 3-pound piece, seeded)

Steps:

In a 1-quart saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and simmer 2 minutes. Cool syrup and stir in lime juice, gingerroot, cumin, pepper, and salt to taste. In a bowl toss together melon balls and syrup. Chill compote, covered, at least until cold, about 2 hours, and up to 3 days.

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