Honeydew Compote With Lime Ginger A Hint Of Serrano Recipes

HONEYDEW COMPOTE

Honeydew Compote image

A delightful syrup for a fresh-tasting fruit dessert. Garnished with a slice or two of prosciutto or Bayonne ham, this dish makes a nice appetizer. (Eating Well, Summer 2002)

Provided by Enduring Gastronomy

Categories Dessert

Time 1h45m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons lime zest, freshly grated
1/2 cup fresh lime juice (4-5 limes)
1/3 cup water
3 tablespoons sugar
1 tablespoon fresh ginger, minced
1/2 teaspoon serrano pepper, finely slivered
1 large honeydew melon, seeded and cut into chunks (~3lbs)
1 1/2 teaspoons of fresh mint, finely slivered, for garnish
2 fresh figs, sliced, for ganish

Steps:

Combine lime zest and juice, water, sugar, ginger and serrano in a small saucepan.
Bring to a boil.
Reduce heat to low and simmer until sugar is dissolved, about 5 minutes.
Let cool to room temperature, about 25 minutes.
Strain syrup into a large bowl. Use a spoon to press on solids to extract maximum flavor.
Add melons and toss to coat.
Cover and refrigerate for at least 1 hour.
Sprinkle with mint and granish with fig slices.

Nutrition Facts : Calories 135.1, Fat 0.4, SaturatedFat 0.1, Sodium 47.2, Carbohydrate 34.7, Fiber 2.7, Sugar 30.2, Protein 1.6

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.

LIME GINGER HONEYDEW

Lime Ginger Honeydew image

A light refreshing mixture to serve for breakfast or as a summery dessert. I use Splenda as I cannot digest sugar, but you can use sugar in its place if you wish. I haven't used ginger powder in place of fresh ginger. If you do, let me know the results!

Provided by Krsi Sue

Categories Breakfast

Time 15m

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup Splenda granular or 1/3 cup sugar
3 tablespoons water
2 teaspoons lime zest
1 tablespoon lime juice
1 teaspoon fresh ginger, peeled, finely grated
10 cups honeydew melon, cut in chunks

Steps:

Combine splenda or sugar with water in a small pan and bring to a quick boil.
Remove from heat and stir to melt the sugar.
Cool for 4 minutes in the refrigerator.
Add zest, lime juice and ginger into the sugar mixture.
Put melon in large bowl and pour sauce over the melon, stirring gently to mix.
Return to refrigerator until ready to serve.

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