Chilled Compote of Melon and Cherries with Cinnamon

recipe

Chilled Compote of Melon and Cherries with Cinnamon

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A refreshing dessert for a summer's day - the cherry brandy gives an alcoholic kick. Make it even more indulgent with the addition of cream or ice cream.

Ingredients

300ml water
juice of 1 lemon
225g caster sugar
1 cinammon stick
225g fresh black cherries
1 ripe Galia or honeydew melon
2 tbsp cherry brandy

Serves: 4 Preparation: 20 Cook Time: 20 Total Time: 40min

Directions

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Put the water, lemon juice and sugar in a pan and bring to the boil. Add the cinnamon stick and leave to infuse for minutes. Meanwhile, wash and stone the cherries - a cherry stoner is great for this, otherwise use your fingers to pull the cherry apart and take out the stone. Add the cherries to the syrup, bring back to the boil and simmer for minutes.
Cut the melon lengthways into segments. Use a spoon to scoop out the seeds, then cut off the skin with a sharp knife. Cut each segment into m/n chunks and place in a bowl.
Remove the cinnamon from the cherries and pour the contents of the pan over the melon. Add the cherry brandy, if using, and leave to cool. Once cold, refrigerate overnight.
You can serve this compote on its own, or add a dollop of your favourite ice cream or cr&#me fra&#che. For those who don't need to watch their diet, try some clotted cream!

Source: Tesco