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Recipe details
Poached Yellow Melon and Blueberries with Mascarpone and Pistachios
Tender yellow melon and blueberries are gently poached in a lemon syrup thickened with cornstarch, then served warm with cool mascarpone and buttery pistachios.
≈ 168 kcal/100 g · ≈ 647 kcal/serving
35 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
yellow melon, peeled, seeded, and cut into 3-cm pieces160 g
fresh blueberries80 g
mascarpone70 g
granulated sugar30 g
water60 ml
fresh lemon juice10 ml
cornstarch10 g
roasted pistachios, chopped12 g
unsalted butter5 g
Cookware and utensils
small saucepan with lid
fine-mesh sieve
small skillet
mixing bowl
Directions
01
Whisk the water, sugar, lemon juice, and cornstarch in the saucepan until smooth.
Products
water — 60 ml; granulated sugar — 30 g; fresh lemon juice — 10 ml; cornstarch — 10 g
Action
whisk
Time
2 min
Temperature
room temperature
02
Bring the syrup to a simmer over medium heat while whisking.
Products
water — 60 ml; granulated sugar — 30 g; fresh lemon juice — 10 ml; cornstarch — 10 g
Action
simmer
Time
4 min
Temperature
simmering syrup, approximately 90°C/194°F
03
Add the melon and blueberries to the simmering syrup.
Products
yellow melon, peeled, seeded, and cut into 3-cm pieces — 160 g; fresh blueberries — 80 g
Action
add
Time
1 min
Temperature
simmering syrup
04
Cover the saucepan and poach the fruit until the melon is tender but intact and the blueberries are beginning to burst.
Products
yellow melon, peeled, seeded, and cut into 3-cm pieces — 160 g; fresh blueberries — 80 g
Action
poach
Time
8 min
Temperature
gentle simmer, approximately 90°C/194°F
05
Melt the butter in the skillet over medium heat.
Products
unsalted butter — 5 g
Action
melt
Time
1 min
Temperature
medium heat
06
Toast the pistachios in the melted butter until fragrant.
