Melon Compote Recipe

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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.
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Mother Earth News Gardening
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