Gingered Melon Compote Recipes

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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

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 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

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 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

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.

ROASTED APPLE AND PEAR COMPOTE WITH CANDIED GINGER



Roasted Apple and Pear Compote With Candied Ginger image

This comforting compote should be served warm. If you do want a little indulgence, add a dollop of crème fraîche to each serving.

Provided by Martha Rose Shulman

Categories     dessert, side dish

Time 2h

Yield Serves six

Number Of Ingredients 10

4 apples, preferably on the tart side, peeled, cored and cut into sixths
3 ripe but firm pears, peeled, cored and cut into sixths
2 tablespoons freshly squeezed lemon juice (more to taste)
1 cup apple juice
A handful of golden raisins
2 tablespoons chopped candied ginger
2 tablespoons agave syrup
1/4 to 1/2 teaspoon ground cinnamon (to taste)
1/2 teaspoon freshly grated nutmeg
1 tablespoon whisky

Steps:

  • Preheat the oven to 375 degrees. Butter a baking dish large enough to accommodate all of the fruit. Fill a bowl with water, and add 1 tablespoon of the lemon juice. As you prepare the fruit, put it into the water. When all of the fruit is peeled and sliced, drain and toss with the remaining lemon juice in the baking dish.
  • Combine the apple juice, raisins, ginger, agave syrup, cinnamon, nutmeg and whisky in a small saucepan, and bring to a simmer. Remove from the heat, and pour over the fruit.
  • Place in the oven, and bake 1 to 1 1/2 hours until the fruit is very soft. Stir gently every 10 to 15 minutes to keep all the fruit moist. Serve warm.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 1 gram, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 35 grams

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

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.

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