Honeydew Compote Recipes

HONEYDEW MELON GAZPACHO

Steps:

• Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency.
• Transfer to a bowl, cover and refrigerate for at least 1 hour.
• To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side.

HONEYDEW COMPOTE

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.

SWEET DRIED FRUIT COMPOTE

Steps:

• Combine 2 cups of the water with the dried fruit in a large bowl. Let soak for 1 hour.
• In a small saucepan, combine the remaining 2 cups of water, orange juice, sugar, and lemon zest over medium-high heat. Add the fruit and the soaking liquid to the pan. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the cinnamon and clove. Simmer 40 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened. Remove from the heat and set aside to cool. Serve warm or cold.
• Cook's Note: If using store bought dried fruit, chop the pieces into 1/2-inch chunks and simmer the mixture an additional 15 to 20 minutes.

MELON COMPOTE

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.

HONEYDEW COMPOTE WITH LIME, GINGER & A HINT OF SERRANO

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, pressing on solids to extract maximum flavor.
• Add melon and toss to coat.
• Cover for at least 1 hour.
• Sprinkle with mint and garnish with fig slices.
• Makes 6 servings, 1 cup each.

SLOW COOKER FRUIT COMPOTE

Steps:

• In a 5-qt. slow cooker, combine the peaches, pears, pineapple and apricots. Top with pie filling. Cover and cook on high for 2 hours or until heated through. Serve with a slotted spoon.