Cantaloupe And Grape Compote Food

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

Ingredients

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.

CONCORD GRAPE AND DRIED-CRANBERRY COMPOTE

Concord Grape and Dried-Cranberry Compote image

Use this fruit compote recipe from The Harrison chef Amanda Freitag as a tasty topping for her Yogurt Panna Cotta.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes enough for 6 servings

Number Of Ingredients 3

Ingredients

1 1/2 pound Concord grapes, stems removed
1 cup apple cider
1 cup dried cranberries

Steps:

Place grapes and cider in a large heavy-bottomed saucepan over medium heat. Cook until grapes have released most of their juices, about 20 minutes. Strain grapes through a fine mesh sieve into a small saucepan; discard solids.
Add cranberries to saucepan and heat over low heat until cranberries start to soften, about 5 minutes. Transfer to bowl, cover, and refrigerate until chilled.

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.

CANTALOUPE GRAPPA SEMIFREDDO

Cantaloupe Grappa Semifreddo image

A _semifreddo_ is an Italian soft-frozen custard mousse. Grappa, which is floral and just a little edgy, bumps the musky, intoxicating sweetness of the melon up a notch.

Provided by Andrea Albin

Yield Makes 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 pound peeled chopped cantaloupe (about 2 1/2 cups)
1/3 cup plus 2 tablespoons sugar, divided
1/4 cup grappa (preferably grappa di Moscato d'Asti)
3/4 teaspoon grenadine (for color; optional)
1/8 teaspoon salt
5 large egg yolks
3/4 cup heavy cream
Equipment: a 9- by 5- by 3-inch loaf pan; 2 large (6-quart) bowls (one of them metal); a handheld electric mixer

Steps:

Line loaf pan with plastic wrap, leaving an overhang at each end. Purée melon with 1/3 cup sugar, grappa, grenadine (if using), and salt in a blender until smooth. Transfer to large metal bowl and stir in yolks. Set bowl over a saucepan of simmering water and beat with mixer until pale, thick, and tripled in volume and registers 170°F on an instant-read thermometer, about 8 minutes.
Remove bowl from saucepan and set in a large ice bath. Continue to beat until cold, about 6 minutes.
Beat cream with remaining 2 tablespoons sugar in other large bowl using cleaned beaters until it just holds soft peaks. Fold whipped cream into cantaloupe mixture gently but thoroughly.
Pour mixture into pan and freeze, loosely covered with plastic wrap, until firm, at least 5 hours. Uncover top and invert semifreddo onto a plate.

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