Cantaloupe with Blueberry Compote
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cantaloupe
|
*
|
| 3 | cups |
blueberries
fresh |
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| ½ | cup |
port wine
|
*
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¾ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cantaloupe
|
*
|
| 7.1E+2 | ml |
blueberries
fresh |
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 118 | ml |
port wine
|
*
|
| 2.5 | ml |
cinnamon
ground |
|
| 177 | ml |
sugar
|
|
Directions
Cut the cantaloupe in half and scoop out the seeds.
Cut each half into half.
Simmer 2 cups of the blueberries with the lemon juice, peel, cinnamon, port and sugar for 5 minutes.
Stir in the remaining cup of blueberries.
Spoon, warm, over each quarter of cool melon.
