PALUDAH (FRESH MELON AND PEACH COMPOTE)
Make and share this Paludah (Fresh Melon and Peach Compote) recipe from Food.com.
Provided by Chocolatl
Categories Dessert
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut melon in half and remove seeds and stringy pulp.
- Using melon baller or small spoon, scoop out as many melon balls as possible.
- Put melon balls in deep bowl.
- Pour any juice from shells over melon balls, and discard shells.
- Toss with salt.
- Add peaches, sugar, lemon juice and rose water.
- Toss gently to combine.
- Cover tightly and refrigerate at least 2 hours, or until thoroughly chilled.
- Serve in individual dishes.
- Top with crushed or shaved ice if desired.
SOUTH AFRICAN BEET AND ONION SALAD
Make and share this South African Beet and Onion Salad recipe from Food.com.
Provided by Chocolatl
Categories Onions
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the beets in boiling, salted water.
- Reduce heat to low and simmer, partially covered, for about 30 minutes, or until tender. Add more water if necessary; the beets should be completely covered.
- Drain and cool.
- Remove skins from beets.
- Slice into rounds or strips 1/4" thick.
- Combine vinegar, salt and sugar in a deep bowl and stir until sugar dissolves.
- Add beets and onions and stir to coat.
- Marinate at room temperature for about 30 minutes, stirring every 10 minutes.
- Serve at room temperature.
THE TORREY PINES LODGE WARM BLUEBERRY-PEACH COMPOTE
Great served warm with pancakes, or all by itself! Adapted from chef Jeff Jackson at 'A.R. Valentien at the Lodge' at Torrey Pines, in "True Blueberry" by Linda Dannenberg.
Provided by BecR2400
Categories Berries
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy-bottomed saucepan, combine the sugar and water and bring to a boil over medium-high heat. Add the fresh and dried blueberries and stir to combine. Turn the heat down to low and simmer for 20 minutes, stirring once or twice. remove from the heat and set aside.
- Meanwhile, bring a small pot of water to a rolling boil and lower in the peaches. Cook for several minutes, just until the skins split. Remove and immediately plunge them into an ice-water bath. peel the peaches, remove the pits, and, working over a dish to retain the juices, cut the peaches into small chunks. Fold the peaches and juice into the blueberry mixture. Serve warm with pancakes. Tip: Add a little finely grated lemon zest to your pancake batter. Enjoy!
Nutrition Facts : Calories 104.8, Fat 0.2, Sodium 0.9, Carbohydrate 26.8, Fiber 1.6, Sugar 24.2, Protein 0.7
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.
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