Best 7 Melon And Raspberry Compote Recipes
If you're looking for a delicious and refreshing dessert, then melon and raspberry compote is an excellent choice. Made with fresh watermelon, raspberries, and a few simple ingredients, this compote is perfect for any occasion. Serve it as a standalone dessert, or pair it with ice cream, yogurt, or pound cake. The combination of sweet melon and tart raspberries is sure to please everyone at your table. In this article, we'll provide you with a step-by-step guide on how to make melon and raspberry compote, along with tips for selecting the best ingredients. Let's begin!
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY COMPOTE
This makes a great addition to vanilla ice cream for a treat, or on pancakes or waffles as a syrup. Recipe from the chef at Wildflower Restaurant at Snowbird Ski Resort.
Provided by Chef TanyaW
Categories Sauces
Time 40m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Bring water to boil.
- Add raspberries and sugar.
- Allow to boil until desired thickness, 25-45 minutes.
- If compote is not thick enough and a cornstarch and water slurry.
- Serve over ice cream, pancakes, or waffles.
- May use strawberries, blueberries, peaches, mangoes, or apples, or a combination in place of raspberries.
FROZEN MELON WITH CRUSHED RASPBERRIES AND LIME
Inspired by packed cups of Italian ice, this frozen melon dessert is the best way to enjoy melon (besides eating it fresh). Be sure to season it with enough citrus juice to give some dimension to the melon, which tends to read as simply sweet. Frozen melon can be made two weeks ahead, either scraped or unscraped. (If scraped, store in a resealable plastic container and re-fluff before serving.)
Provided by Alison Roman
Categories ice creams and sorbets, ice dishes, dessert
Time 4h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Blend melon in a food processor or blender until completely smooth; you should have about 4 cups purée. Transfer to a 9-by-4-inch loaf pan (or a shallow baking dish, if you have space for it in your freezer).
- Add 1/2 cup lime juice and 2 tablespoons sugar and stir to blend; season with more lime juice and sugar, as needed. The mixture should be fairly tart and sweet. (The sweetness dulls once the mixture is frozen, so stay on the sweeter side now.) Place in freezer and let freeze until completely solid, anywhere from 2 to 4 hours, depending on your freezer.
- Once the mixture is frozen, use a spoon or fork to scrape the frozen melon into a fluffy pile of ice. If it becomes soft or melty when scraping, place it in the freezer until it's solid enough to scrape again.
- If serving immediately, lightly pack some of the ice into serving glasses or bowls. (If not, transfer the ice to a resealable container and freeze until ready to serve. The frozen melon can be prepared up to 2 weeks ahead; if scraped, it might need a little re-fluffing before serving.) Top each serving with raspberries and use a spoon or fork to crush them into the ice. Top with more ice, followed by a bit of lime zest, and then a little sumac and flaky salt, if using.
MELON WITH RASPBERRY SAUCE
Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.
Nutrition Facts : Calories 130 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
MELON AND BERRY COMPOTE
Categories Sauce Berry Fruit Brunch Dessert Side Vegetarian Kid-Friendly Blueberry Raspberry Strawberry Melon Watermelon Mint Summer Vegan Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Mix all ingredients in large bowl. Let stand at least 30 minutes and up to 2 hours.
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.
RASPBERRY CHERRY COMPOTE
This simple recipe makes a wonderful topping for ice cream, biscuits, or custard. Serve warm or cold. May substitute any sugar for cane juice and increase to desired sweetness. May substitute 2 sticks of cinnamon, removed at end of cook time. Increase or reduce amount of tapioca flour for desired consistency.
Provided by ErinMc
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Stir raspberries, cherries, cane juice, and cinnamon together in a saucepan over medium-heat; bring to a boil, stirring frequently. Reduce heat to low, cover the saucepan, and continue cooking until the berries are tender and juicy, about 15 minutes.
- Remove the saucepan from heat. Stir port wine through the berry mixture; gradually add tapioca flour, while stirring, until dissolved completely into the compote.
Nutrition Facts : Calories 47.5 calories, Carbohydrate 11.1 g, Fat 0.4 g, Fiber 2.7 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 0.3 mg, Sugar 5.3 g
MELON AND RASPBERRY COMPOTE
This compote is equally good on beef or served over icecream with a blob of sour cream or whipped cream. from Cooking Light, (sour cream and whipped cream not recommended by Cooking light, of course it adds calories etc.!!!!)
Provided by Derf2440
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in a medium bowl, toss gently.
- Cover and chill.
- Garnish with lime slices, if desired.
Tips:
- Choose ripe and flavorful melons and raspberries for the best results.
- If you don't have fresh raspberries, you can use frozen raspberries that have been thawed.
- Add a squeeze of lemon juice to the compote to brighten the flavors.
- Use a variety of melons for a more complex flavor profile.
- Serve the compote warm or chilled, depending on your preference.
- Garnish the compote with fresh mint or basil for a pop of color and flavor.
Conclusion:
Melon and raspberry compote is a delicious and versatile dish that can be enjoyed on its own or as a topping for desserts, pancakes, or waffles. It's also a great way to use up leftover fruit. With its vibrant color and refreshing flavor, this compote is sure to be a hit at your next gathering.
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