Melon Nectarine Grape And Plum Compote Food

STONE-FRUIT COMPOTE

Stone-Fruit Compote image

Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 1 1/3 cups

Number Of Ingredients 7

Ingredients

2 1/4 cups coarsely chopped stone fruit, such as peaches, nectarines, and plums (about 3/4 pound total)
2 tablespoons honey
Coarse salt
1 star anise
2 allspice berries
1 wide strip lemon zest
1 small cinnamon stick

Steps:

In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.

Nutrition Facts : Calories 21 g

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.

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.

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