Honeydew Compote With Lime, Ginger & a Hint of Serrano

Bev's Note:

Infusing lime juice with hot pepper, lime zest and ginger makes a delightful syrup for a fresh-tasting fruit dessert. Garnished with a slice or two of good proscutto or Bayonne ham, this dish makes a nice appetizer. From Eating Well.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 2 teaspoons freshly grated lime zest
• ½ cup fresh lime juice (4-5 limes)
• 1⁄3; cup water
• 1⁄3; cup sugar
• 1 tablespoon minced fresh ginger
• ½ teaspoon finely slivered serrano pepper
• 1 large honeydew melon , seeded and cut into chunks (about 3 poounds)
• 1 ½ teaspoons finely slivered fresh mint , for garnish
• 2 fresh figs , sliced, for garnish

Directions:

1. Combine lime zest and juice, water, sugar, ginger and serrano in a small saucepan.
2. Bring to a boil.
3. Reduce heat to low and simmer until sugar is dissolved, about 5 minutes.
4. Let cool to room temperature, about 25 minutes.
5. Strain syrup into a large bowl, pressing on solids to extract maximum flavor.
6. Add melon and toss to coat.
7. Cover for at least 1 hour.
8. Sprinkle with mint and garnish with fig slices.
9. Makes 6 servings, 1 cup each.

Reviews

[DancesInGarden]

Please see review and picture under 125583. I am not sure which one I saw first, but the recipes are the same. Thanks Bev!