Title: Fresh Melon & Peach Compote
Categories: Fruit Dessert Ethnic
Yield: 6 Servings
| 1 | md | Persian melon; about 4 pound |
| | | ;or 2 small cantaloupes |
| 1/2 | ts | Salt |
| 2 | md | Peaches; fresh, ripe but |
| | | ;firm |
| 1/2 | c | Sugar |
| 3 | tb | Lemon juice, fresh |
| 2 | tb | Rose water, bottled |
| | | Finely crushed or shaved ice |
Cut the melon in half and remove and discard the seeds and stringy pulp
in the center. With a melon baller or small spoon, scoop out as many melon
balls as possible. Place the balls in a deep bowl, pour any juice from the
melon shells over them and discard the shells. Toss the balls with the
salt.
Peel the peaches, split them in half lengthwise and cut them into 2 inch
thick slices. Add the peaches, sugar, lemon juice and rose water to the
melon and toss them about gently with a spoon to combine them well. Cover
tightly and refrigerate for at least 2 hours, or until thoroughly chilled.
To serve, spoon the peaches and melon balls into individual compotes or
dessert bowls. Top each portion, if you like, with crushed or shaved ice.