Fresh Melon And Strawberries With Marsala Recipes

STRAWBERRIES WITH MARSALA AND LEMON SAUCE

Steps:

• For the sauce: In a small saucepan, combine the wine, sugar, lemon zest, and lemon juice over medium-high heat. Bring the mixture to a simmer, stirring constantly until the sugar has dissolved. Cook until the liquid has reduced by half, 25 minutes. Remove the pan from the heat and stir in the nutmeg. Allow the sauce to cool for 30 minutes. Refrigerate for at least 1 hour before serving (can be made 3 days in advance).
• To serve: Scoop the gelato into 4 dessert bowls and arrange the strawberries on top. Drizzle with the sauce and top with the crushed cookies.

STRAWBERRIES WITH MARSALA

Steps:

• Toss together strawberries, sugar, and Marsala until sugar is dissolved.
• Let macerate at room temperature, tossing occasionally, 30 minutes before serving.

STRAWBERRIES MARSALA

Steps:

• Toss together strawberries, sugar, and Marsala until sugar is dissolved.
• Let macerate at room temperature, tossing occasionally, 30 minutes before serving- save it for a week and it tastes awesome!

FRESH MELON AND STRAWBERRIES WITH MARSALA

Steps:

• Wash and hull the strawberries.
• Cut each cantaloupe in half and remove the seeds.
• With a round melon baler, scoop out the pulp.
• Reserve the cantaloupe shells.
• Put melon balls and strawberries into a large bowl.
• Add 1/2-cup sugar and the Marsala wine; mix well.
• Refrigerate for several hours.
• Sprinkle the cantaloupe shells with the remaining sugar and refrigerate for several hours.
• Fill cantaloupe shells with the marinated melon and strawberries.
• Spoon some of the juice over the fruit.
• Serve chilled.

STRAWBERRIES AND MELON IN PLUM WINE

Steps:

• If the strawberries are large, cut in half lengthwise.
• Add the sugar and let them sit for 1 hour at room temperature.
• If your berries are particularly sweet, reduce the sugar by half.
• Place the strawberries in a serving bowl and add the melon.
• Add the plum wine and stir gently to mix.
• Cover with plastic wrap and refrigerate for at least 1 hour.
• Spoon fruit and sauce into bowls and serve.

MELON WITH FRUIT SALSA

Steps:

• In a large bowl, combine kiwi, mangoes, strawberries, jalapeno, if using, mint, lemn juice, and honey.
• Gently stir in raspberries.
• Serve immediately or cover and chill up to 4 hours.
• Serve over watermelon quarters with sorbet.
• Enjyo!

STRAWBERRY, MASCARPONE AND MARSALA BUDINI

Steps:

• Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl.
• Stir gently until well blended.
• Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend.
• Cover mascarpone and berry mixtures; refrigerate 30 minutes.
• Place 2 tablespoons crumbled cookies in each of 6 goblets.
• Divide strawberry mixture with juices among goblets.
• Top berries with mascarpone mixture, then remaining cookies.
• Cover and chill at least 30 minutes and up to 2 hours.