Cantaloupe And Grape Compote Recipes

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.

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.

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.

Steps:

• In a large saucepan over medium-high, bring cranberries, grapes, sugar, and 1/2 cup water to a boil. Reduce heat, and simmer until most of the cranberries have popped and grapes are falling apart, 10 to 15 minutes.
• Remove from heat; add salt and stir to combine. Let cool to room temperature (compote will thicken as it cools). Serve at room temperature.