Photo courtesy www.RareSeeds.com
Harvested unripe, this melon is steamed to enhance its more subtle flavor.
Ingredients
- 1 cup (250 mL) water
- 4 cups (500 g) under-ripe melon – pared, seeded, and diced
- 1 cup (175 g) dried figs, chopped
- 1 cup (250 mL) honey
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 4 cups (750 g) under-ripe pears or ripe quince — pared, cored, and diced
- 1 tablespoon (15 mL) rosewater
- fresh cream or goat milk yogurt (optional)
Directions
- Put the melon, figs, honey, cloves, cinnamon and 1 cup (250 mL) of water in a stewing pan. Cover and cook gently over a medium-low heat just until the melons are tender (about 15 minutes).
- Add the pears or quince, cover and continue cooking the fruit for 5 minutes or until the pears are hot.
- Remove from the heat and let the mixture cool to room temperature; then add the rosewater.
- Serve as compote at room temperature either as a side dish or as dessert with freshly beaten cream or yogurt.
