Monday 19 August 2013

Honeydew Melon, Strawberry and Mint Compôte

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.

Taste: ✔✔✔✔✔
Ease of cooking: ✔✔✔✔✔

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