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Recipe details
Honey-Poached Yellow Melon, Plum, and Tomato with Mascarpone
Warm poached yellow melon, plum, and tomato served with cool mascarpone and a lightly reduced honey-cinnamon syrup. The fruit remains tender while retaining its shape, with creamy contrast from the mascarpone.
≈ 33 kcal/100 g · ≈ 114 kcal/serving
28 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 2 cm cubes130 g
plum, pitted and quartered100 g
ripe tomato, peeled, seeded, and quartered70 g
mascarpone, chilled90 g
honey20 g
water120 ml
ground cinnamon1.3 g
Cookware and utensils
Small saucepan with lid
Heatproof bowl
Slotted spoon
Directions
01
Whisk the water, honey, and cinnamon in the saucepan.
Products
water — 120 ml; honey — 20 g; ground cinnamon — 1.3 g
Action
Whisk
Time
1 min
Temperature
Room temperature
02
Bring the honey mixture to a gentle simmer.
Products
water — 120 ml; honey — 20 g; ground cinnamon — 1.3 g
Action
Heat
Time
3 min
Temperature
Low heat
03
Add the plum, tomato, and melon to the simmering syrup.
Products
plum, pitted and quartered — 100 g; ripe tomato, peeled, seeded, and quartered — 70 g; yellow melon, peeled, seeded, and cut into 2 cm cubes — 130 g
Action
Add
Time
1 min
Temperature
Simmering syrup
04
Cover the saucepan and poach the fruit until tender but intact.
Products
plum, pitted and quartered — 100 g; ripe tomato, peeled, seeded, and quartered — 70 g; yellow melon, peeled, seeded, and cut into 2 cm cubes — 130 g
Action
Poach
Time
7 min
Temperature
Low simmer
05
Transfer the poached fruit to the serving bowl with a slotted spoon.
Products
plum, pitted and quartered — 100 g; ripe tomato, peeled, seeded, and quartered — 70 g; yellow melon, peeled, seeded, and cut into 2 cm cubes — 130 g
Action
Transfer
Time
1 min
Temperature
Warm
06
Reduce the remaining syrup until lightly thickened.
Products
water — 120 ml; honey — 20 g; ground cinnamon — 1.3 g
Action
Reduce
Time
5 min
Temperature
Medium-low heat
07
Spoon the mascarpone beside the warm fruit.
Products
mascarpone, chilled — 90 g
Action
Serve
Time
1 min
Temperature
Chilled mascarpone and warm fruit
08
Pour the reduced syrup over the fruit and mascarpone.
Products
water — 120 ml; honey — 20 g; ground cinnamon — 1.3 g
Action
Drizzle
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
