Gingered Melon Compote Recipes

Steps:

• Combine water, sugar, ginger, cloves, and allspice in a small saucepan;bring to a boil, Recuce heat and simmer until sugar disloves, stirring occasionally, about 15 minutes.
• Remove from heat;cover and chill at least 30 minutes, (note; this sauce can be prepared a day ahead of time and stored in the refrigerator).
• Divide watermelon, cantaloupe and blueberries evenly among 6 dessert dishes: spoon about 1 tablespoon of sauce over each and serve, Enjoy.

Steps:

• Combine the sugar and water in a small heavy saucepan.
• Bring to a boil and simmer for five minutes.
• Remove from the heat and mix in the lime juice and gingerroot.
• Chill the sauce for at least 2 hours, and then toss with the cubed melon and serve immediately.
• The syrup can be made up to 4 days in advance.

Steps:

• Combine first 5 ingredients in a medium bowl, toss gently.
• Cover and chill.
• Garnish with lime slices, if desired.

Steps:

• Puree the balsamic vinegar, garlic, and thyme in a blender until mixed. With the blender running, slowly pour in the olive oil until thickened and incorporated. Pour the marinade into a resealable plastic bag. Add the pork pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the pork on the preheated grill until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Once cooked, remove from the grill, cover with aluminum foil, and allow to rest for 5 to 10 minutes before slicing.
• While the pork is cooking, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it begins to simmer. Add the apples, cherries, ginger, cinnamon, and nutmeg. Cook and stir until the apple is tender, about 5 minutes. Serve the sliced pork topped with the apple 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.