This is what I served for dessert with supper tonight. It was heavenly.
* Exported from MasterCook *
Melons with Ginger Syrup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : A List Fruits-Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup granulated sugar
1/4 cup water
3 1/2 inch piece of fresh ginger (1 inch wide), peeled -- very thinly sliced
8 cups mixed 3/4-inch melon cubes (from 5 to 8 lbs melons) -- chilled
5 sprigs mint leaves (small leaves left whole; large leaves cut in chiffonade)
Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.
Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup.
Toss with mint leaves. Serve.
Source:
"Fine Cooking, Jun/Jul '04"
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NOTES : This recipe calls for a combination of four melons, choosing from cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon.
All I had were honeydew, cantaloupe and watermelon, but nevertheless, it was delicious.
* Exported from MasterCook *
Melons with Ginger Syrup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : A List Fruits-Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup granulated sugar
1/4 cup water
3 1/2 inch piece of fresh ginger (1 inch wide), peeled -- very thinly sliced
8 cups mixed 3/4-inch melon cubes (from 5 to 8 lbs melons) -- chilled
5 sprigs mint leaves (small leaves left whole; large leaves cut in chiffonade)
Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.
Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup.
Toss with mint leaves. Serve.
Source:
"Fine Cooking, Jun/Jul '04"
- - - - - - - - - - - - - - - - - - -
NOTES : This recipe calls for a combination of four melons, choosing from cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon.
All I had were honeydew, cantaloupe and watermelon, but nevertheless, it was delicious.
Don't wait too long to tell someone you love them.
Billy
Billy
