Honeydew Compote With Lime Ginger A Hint Of Serrano Recipes

Steps:

• Slice limes and lemons into thin slices, discarding pith ends.
• Mix sliced fruit, sugar, and water in sauce pan.
• Bring to a boil and then boil gently for 5 minutes, stirring occasionally.
• Remove from heat and let cool.
• Strain into container for storage.
• Mix 1/2 Cup syrup with 1 Liter of carbonated water.

Steps:

• In a bowl combine all ingredients and chill.

Steps:

• Wash the strawberries, and hull them, and cut them in half if they are large.
• (Which they are not, right? See above.) Put them in the bowl from which they are to be served.
• Grate the zest from the lime, and put it in a small saucepan (or a small microwaveable bowl) with the honey, the lime juice, and the ginger.
• Heat the mixture, stirring constantly, and as soon as the honey is dissolved and the syrup is hot, pour it over the strawberries.
• Mix them gently.
• Chill them, and serve them cold.
• Cream is nice but by no means required.

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.

Steps:

• Combine splenda or sugar with water in a small pan and bring to a quick boil.
• Remove from heat and stir to melt the sugar.
• Cool for 4 minutes in the refrigerator.
• Add zest, lime juice and ginger into the sugar mixture.
• Put melon in large bowl and pour sauce over the melon, stirring gently to mix.
• Return to refrigerator until ready to serve.

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.