• Ingredients: 29
  • Serves: 6
  • Prep: 25 mins
  • Bake: 45 mins

Cantaloupe conserve with accompaniment: plain yogurt. To make this cantaloupe conserve for 6 persons you will need 25 mins for preaparation and 45 mins for baking.

Ingredients

Crust

Filling and baking

Frosting

  • 1 peach, peeled, thinly sliced

Cranberry Compote

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Bring sugar, water, and lemon juice to a boil, stirring occasionally until sugar is dissolved, then boil, uncovered, until slightly thickened, about 5 minutes.

    For this step you will need

  2. Step 2 Stir in cantaloupe and raisins and simmer, uncovered, stirring frequently, until cantaloupe is translucent and syrup is thickened, 15 to 20 minutes.

    For this step you will need

  3. Step 3 Transfer conserve to a metal bowl, then set bowl in a larger bowl of ice and cold water to cool, stirring occasionally.

    For this step you will need

Nutrition information

Calories 96 Carbohydrates 24 g (8%)
Fat 0 g (0%) Protein 0 g (1%)
Saturated Fat 0 g (0%) Sodium 2 mg (0%)
Polyunsaturated Fat 0 g Fiber 0 g (2%)
Monounsaturated Fat 0 g Cholesterol 0