Best 5 Paludah Fresh Melon And Peach Compote Recipes
In the heart of summer, when the sun-kissed melons and peaches are at their peak of sweetness, creating a paludah fresh melon and peach compote is a delightful endeavor. This vibrant and refreshing dish captures the essence of the season, tantalizing your taste buds with its symphony of flavors. Join us on a culinary journey as we explore the art of crafting the perfect paludah fresh melon and peach compote, a dessert that will transform your summer gatherings into unforgettable moments of pure bliss.
Check out the recipes below so you can choose the best recipe for yourself!
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.
FRESH MELONS WITH HAM AND PARMESAN SALAD
Make and share this Fresh Melons with Ham and Parmesan Salad recipe from Food.com.
Provided by grandme26
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- While still leaving a rim around melon spoon out bite sized pieces of fruit and put into a large bowl.
- Make a thin slice on the bottom of each melon half to stabilize them.
- This will become your bowl for the salad.
- Add greens, ham, Parmesan Cheese and parsley to melon pieces and mix well.
- Fill each melon half with the mixture and drizzle with dressing.
- Dressing: In a medium bowl add orange juice, extract, vinegar, honey and mustard and mix.
- Slowly drizzle both oils into mixture while whisking constantly.
- Season with salt and pepper.
Nutrition Facts : Calories 482, Fat 39.4, SaturatedFat 9.6, Cholesterol 54.4, Sodium 1169.8, Carbohydrate 13.4, Fiber 1.1, Sugar 9.6, Protein 19.5
RASPBERRY AND PEACH COMPOTE
This sounds wonderful as a topping for pound cake or just by itself for breakfast or a fruit dessert. Any kind of berries (or a mixture of berries) can be substituted for the raspberries. Recipe source: Bon Appetit (June 2004)
Provided by ellie_
Categories Breakfast
Time 2h
Yield 4 cups
Number Of Ingredients 3
Steps:
- In a small bowl crush 1 cup of the raspberries with 2 tablespoons sugar. Let stand at room temperature for 1 hour.
- In a large bowl toss peaches with 4 tablespoons sugar. Let stand for 30 minutes, tossing occasionally.
- Press raspberry/sugar mixture through sieve set over a bowl. Stir in remaining raspberries (2 cups).
- Stir raspberry mixture into peaches.
- Refrigerate.
Nutrition Facts : Calories 209.8, Fat 1.2, SaturatedFat 0.1, Sodium 0.9, Carbohydrate 51.6, Fiber 9.4, Sugar 42, Protein 3.2
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.
Nutrition Facts : Calories 86.8, Fat 0.4, SaturatedFat 0.1, Sodium 14.3, Carbohydrate 21.9, Fiber 2.8, Sugar 18.6, Protein 1.1
FRESH MELON AND STRAWBERRIES WITH MARSALA
Make and share this Fresh Melon and Strawberries With Marsala recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and hull the strawberries.
- Cut each cantaloupe in half and remove the seeds.
- With a round melon baler, scoop out the pulp.
- Reserve the cantaloupe shells.
- Put melon balls and strawberries into a large bowl.
- Add 1/2-cup sugar and the Marsala wine; mix well.
- Refrigerate for several hours.
- Sprinkle the cantaloupe shells with the remaining sugar and refrigerate for several hours.
- Fill cantaloupe shells with the marinated melon and strawberries.
- Spoon some of the juice over the fruit.
- Serve chilled.
Nutrition Facts : Calories 252.4, Fat 0.6, SaturatedFat 0.1, Sodium 37.7, Carbohydrate 56.1, Fiber 2.9, Sugar 53.2, Protein 2.2
Tips:
- For the best flavor, use ripe, seasonal melons and peaches.
- If you don't have fresh mint, you can substitute another herb, such as basil or thyme.
- To make the compote ahead of time, simply prepare it as directed and then store it in the refrigerator for up to 3 days.
- Serve the compote chilled or at room temperature.
- Garnish the compote with fresh mint or a dollop of whipped cream before serving.
Conclusion:
This fresh melon and peach compote is a delicious and refreshing treat that is perfect for summer gatherings. It is easy to make and can be served in a variety of ways. Whether you enjoy it on its own, over yogurt or ice cream, or as a topping for pancakes or waffles, this compote is sure to please everyone.
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