Honeydew Ice Parfait w/Berries & Port
1 honeydew melon
Sugar
1 pint blackberries, blueberries, or raspberries
2 tablespoons white port
1. Cut the melon in half and scoop out the seeds. Using a spoon, scoop out chunks of melon flesh, putting them in a food processor. You should get about 1½ pounds of melon chunks.
2. Purée the melon and stir in 2 tablespoons sugar. Taste and add another tablespoon if necessary.
3. Pour the purée into a large, flat, metal pan, such as a baking pan, that will hold it to a depth of 3/4 to 1 inch. Freeze the purée for 30 minutes. Remove the pan from the freezer and stir the purée with a fork, breaking up any chunks of ice. (Try to avoid letting the melon ice freeze.) Repeat 4 or 5 times over 2 to 3 hours. Each time the ice will be a little less liquid and will stick together more. When it is firm enough to hold a shape, it is done.
4. Stir together the berries with 1 tablespoon sugar and the port. Spoon the ice into glasses and add some of the berries with the liqueur over the top. (Makes 6 servings)
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