Melon Och Hallendessert Swedish Recipes

SWEDISH MELON WITH RED RASPBERRY PUREE (MELON-OCH HALLENDESSERT)

Steps:

• Cut melon in half and scoop out seeds.
• Scoop out melon with melon baller, or you can cut into small bite-sized cubes.
• Place in a serving bowl.
• At this point you have a choice. You can marinate the melon in a little rum for an hour or more, or you can just continue.
• If you marinated them, pour off any extra rum.
• Now, place raspberries in sieve over small bowl, and force berries thru sieve to remove seeds. (You can do this with the back of a spoon or just use your fingers.).
• Add sugar and lemon juice to seived raspberry puree.
• Pour raspberry puree over melon and chill for several hours.
• Serve from bowl, or serve in individual dessert dishes.
• You can even serve this with a little ice cream or whipped cream. But it's just fine on it's own.

MELON BALLS IN MUSCAT

Steps:

• Carefully scoop out cantaloupe balls, reserving shells.
• Place 3 cups cantaloupe balls in a large, shallow dish, reserve any remaining cantaloupe balls for another use.
• Add honeydew balls and Muscat, toss gently.
• Cover and chill up to 4 hours.
• Serve melon balls in cantaloupe shells.