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Melon brulee
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| Artist: |
_ |
| Categories: |
Desserts, Fruits, Spice Mixes |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| small | Honeydew melon, peeled | | | Seeded, cut in chunks | | 1
| small | Cantaloupe, peeled | | | Seeded, cut in chunks | | 1
| tbsp | Sugar | | 2
| tsp | Grated orange zest | | 1/2
| cup | Orange juice | | 1
| cup | Sour cream ("lite") | | 3/4
| cup | Light brown sugar | | | Firmly packed | | 2
| tbsp | Fresh mint, finely chopped |
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Procedures:
| 1 | Place melons in 1 qt. oven-proof souffle dish or casserole. | | 2 | Toss with sugar, orange zest and orange juice. | | 3 | Let stand at room temperature for 1 to 2 hours. | | 4 | when ready to serve, preheat broiler. | | 5 | Spread melons out in an even layer; spread sour cream over top of the melon chunks. | | 6 | Sprinkle over a layer of brown sugar. | | 7 | Place dish under the broiler, keeping it 5" from heating element, for 2 to 3 minutes until the brown sugar bubbles and begins to caramelize. | | 8 | Watch carefully to avoid burning. | | 9 | Top with fresh mint and serve immediately. | | 10 | shepherd notes that this is good served either by itself or over pound cake. | | 11 | yield: 4 to 6 servings. | | 12 | recipe in 1994 shepherd"s garden seeds catalog. | | 13 | Pg. | | 14 | 30 |
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