From Vegetarian Supercook, Rose Elliot, Hamlyn, 2006.
Strawberries are tops at the moment and cheap. Time to use them up in this compôte.
In a bowl I scattered some mint leaves and bruised them with the back of a spoon. I added a couple of tablespoons honey and stirred it into the leaves.
I took half a honeydew melon and scooped out the seeds then used a melon baller to take out the flesh. The melon balls went into the bowl with the honey and mint.
Now a punnet of strawberries was washed, sliced and added to the melons. These were gently stirred in, the bowl covered and left for 3 hours, occasionally giving it another gentle stir.
The compote was delicious. The fruit juices had blended into a wonderful liquid so the fruits were able to be served in it. The mint leaves tended to be a bit too overpowering to eat but had imparted their flavour to the dish.
Ease of cooking: ✔✔✔✔✔