Persian Melon and Peach Compote
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Serve this chilled, making it 1-2 hours in advance. This can be served as a dessert or as a salad, tossed with baby greens.
2 small ripe melons, orange and/or green in color
2-3 ripe peaches (or apricots)
1/2 teaspoon semi-fine sea salt
2-3 tablespoons lemon juice
1/2 cup sugar
2-3 tablespoons rose water
Using a melon baller or small spoon, make as many melon balls as possible, putting them into a bowl as you work. Add all of the remaining juices from the melon shells. Cut the peaches or apricots into slices. Add to the melon pieces, toss in the remaining ingredients. Chill up to 2 hours.
Recipe created 2009-07-07.
