Dave W. wrote:

> In article >,
> Joseph Littleshoes > wrote:
> >
> > Melon en Surprise?
> > -----------------------
> >
> > Choose a honey dew melon that is just ripe, cut a round incision in
> the
> > top and remove the piece.
> >
> > Scoop out the seeds and filament, scoop out the flesh with a spoon,
> and
> > cut it into bite sized pieces, sprinkle the inside of the melon
> with
> > plenty of sugar & orange or lemon juice and refill it with alternate
>
> > layer of sliced strawberries (or raspberry puree) and the diced
> melon,
> > sprinkling each layer with sugar & lemon juice.
> >
> > Pour in 1/2 cup kirsch (cherry brandy) or demi - sec or sweet
> champagne
> > or liquor of choice, close the melon with the reserved piece and
> seal
> > the with a thin coat of butter. Keep refrigerated for 2 hours.
> Serve
> > with a spoon into a well chilled shallow bowl or small tulip
> champagne
> > glass or small chilled bowel.
> > ---
> > JL
>
> God that sounds good! I wonder if my wife will allow me to try this?
> My
> cardiologist has been encouraging me to eat fruit. Hmmmm....
>
> Thanks for the recipe!
>
> Dave W.

There are several variations of this recipe and various fruit and herbed
liquors work well in them, some of my favourites being framboise, creme
de cassis, Izzara, Raspai, Drambuie, Pernod & creme de menthe. The
various fruit flavoured brandies, peach, apricot, plum, apple etc. are
also very good in these recipes.

Melon cocktail
------------------
Cut the flesh of ripe melon into 3/4 inch cubes and place in a timbale
on ice. Sprinkle with sugar and allow to chill well.

Just before serving, sprinkle with Maraschino, Kirsch, brandy or white
port according to taste and arrange in small glass coupes in the same
way as other fruit cocktails.
------------

Melon Frappe au Vins ---Iced melon with various wines
-------------------------------------------------------------------
Choose a cantaloup or other similar type melon which is just ripe. Make
an incision around the stalk approximately 3 & 1/4 inch in diameter and
remove this piece.

Using a spoon remove the seeds and filament from inside then pour 1 &
1/4 cups Madeira, port, marsala, champagne or brandy according to taste
into the melon. Add 2 tbs. sugar and replace the top; place on crushed
ice in the refrigerator for 2 - 3 hours.

To serve; send to the table whole; take out the top piece of melon and
remove the inside by scooping it out with a long handled spoon into
small cups with a little of the wine and serve immediately.
---
JL