Cantaloupe And Grape Compote Food

CANTALOUPE AND GRAPE COMPOTE

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

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

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

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.