MELON COMPOTE
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
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
Infusing lime juice with hot pepper, lime zest and ginger makes a delightful syrup for a fresh-tasting fruit dessert. Garnished with a slice or two of good proscutto or Bayonne ham, this dish makes a nice appetizer. From Eating Well.
Provided by Bev I Am
Categories Dessert
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 153.6, Fat 0.4, SaturatedFat 0.1, Sodium 47.5, Carbohydrate 39.5, Fiber 2.7, Sugar 34.9, Protein 1.6
LEMON FLAN WITH AUTUMN FRUIT COMPOTE
Categories Citrus Egg Fruit Dessert Bake Freeze/Chill Lemon Dried Fruit Prune Raisin Fig Fall Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 24
Steps:
- For fruit compote:
- Bring grape juice to boil in heavy large saucepan. Reduce heat to medium-low and simmer uncovered 1 hour. Add all remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until fruit is tender and liquid is reduced and slightly syrupy, about 1 hour longer. Transfer compote to large bowl. Let stand at room temperature until cool, about 2 hours.
- For flans:
- Spoon 2 teaspoons liquid from fruit compote into each of six 3/4-cup ramekins or custard cups. Place ramekins in 13x9x2-inch metal baking pan. Cover and refrigerate remaining fruit compote overnight.
- Combine milk, sugar, lemon peel, and salt in medium saucepan; bring to boil. Reduce heat to medium-low.
- Cover and simmer 10 minutes. Uncover and let milk mixture steep at room temperature 1 hour. Return milk mixture to simmer. Strain into small bowl; discard lemon peel.
- Preheat oven to 350°F. Whisk eggs and egg yolks in medium bowl to blend. Gradually whisk warm milk mixture into egg mixture. Divide custard among prepared soufflé dishes. Pour enough hot water into baking pan to come halfway up sides of soufflé dishes. Bake custards until centers are set and thin knife inserted at edge of dish cleanly separates custard from dish, about 45 minutes. Remove flans from water. Cool 1 hour. Refrigerate flans uncovered overnight.
- Run small thin knife around flans to loosen. Invert each flan onto plate. Spoon fruit compote and syrup over and around flans and serve.
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HOW TO MAKE A SIMPLE FRUIT COMPOTE - EVERYDAY HEALTHY …
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5/5 (9)Total Time 10 minsCategory Dessert, SnackCalories 50 per serving
- If using fresh fruit rinse the fruit and remove the pits (if applicable) then place the fruit in a large pan/saucepan. If using large fruit, such as peaches, remove the pits and chop into chunks before cooking. Add the sugar and cook over a medium heat for about 6 minutes (add 2 more minutes is using frozen fruit) stirring often. The fruit will soften and release lots of juice.
- Bring to the boil and cook for a couple of minutes. Stir gently so the fruit keeps its shape.Add more sugar to taste at any point during cooking if needed.
- Remove from the heat and serve immediately or wait for the sauce to cool before serving. See Serving Suggestions in post.
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