Best Cantaloupe And Grape Compote Recipes

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.

FRUIT COMPOTE

Fruit Compote image

Provided by Barbara Kafka

Categories one pot, appetizer, dessert

Time 19m

Yield 5 cups; 6 servings

Number Of Ingredients 11

Ingredients

2 Anjou pears, firm not ripe, 7 ounces each, peeled, cored and cut into 1-inch pieces
2 firm peaches, 5 ounces each, pitted and cut into 1-inch pieces
3 plums, 3 ounces each, halved, pitted and cut into 1-inch pieces
1/4 cup granulated sugar
2 tablespoons orange juice
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 vanilla bean, split lengthwise and cut across into two pieces
6 ounces sweet cherries, pitted
1/2 pint fresh raspberries
1/2 pint fresh strawberries, hulled and cut into quarters

Steps:

Stir together pears, peaches, plums, sugar, orange juice, lemon juice, lemon zest and vanilla bean in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 9 minutes, stirring once.
Remove from oven and uncover. Add cherries, raspberries and strawberries; re-cover and cook at 100 percent power for 2 minutes longer.
Remove from oven and uncover. Stir gently and allow to stand, covered, for 5 minutes.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 1 gram, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 30 grams

GRAPE, BLUEBERRY, AND APRICOT COMPOTE

Grape, Blueberry, and Apricot Compote image

Categories Fruit Dessert Low Sodium Blueberry Apricot Summer Chill Grape Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

Ingredients

1/4 cup white grape juice
1/4 cup dry white wine
1 tablespoon honey
1 vanilla bean, split lengthwise
1/8 teaspoon freshly grated nutmeg
3/4 cup picked over blueberries
1/3 cup dried apricots, sliced thin
1 cup green seedless grapes, halved
1 tablespoon fresh lime juice, or to taste
1 teaspoon freshly grated lime zest

Steps:

In a saucepan combine the grape juice, the wine, 1/4 cup water, the honey, the vanilla bean, and the nutmeg and boil the mixture for 2 minutes. Add the blueberries and the apricots and simmer the mixture for 1 minute. Add the grapes and simmer the mixture for 2 minutes. Transfer the fruit with a slotted spoon to a bowl. Remove the vanilla bean, scrape the seeds into the syrup, and boil the syrup for 2 to 3 minutes, or until it is thickened slightly. Stir in the lime juice and the lime zest and pour the syrup over the fruit. Chill the compote, covered, for at least 3 hours or overnight and serve it with ice cream if desired.