Swedish Melon With Red Raspberry Puree Melon Och Hallendessert Recipes

MELON AND RASPBERRIES WITH RASPBERRY VINAIGRETTE

Steps:

• Slice cantaloupe and honeydew melon into 16 wedges each.
• Peel.
• In small bowl combine mustard and raspberry vinegar.
• With wire whisk, gradually stir in oil; whisk until smooth.
• Continue whisking, gradually adding powdered sugar.
• Add 1/3 cup raspberries; with fork, crush raspberries.
• Stir in 1 tablespoon tarragon leaves; set aside.
• Arrange cantaloupe and honeydew wedges on serving platter or individual salad plates.
• Sprinkle with 1/2 cup raspberries.
• Drizzle vinaigrette over fruit; garnish with tarragon sprigs.

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.