Honeydew in rosemary syrup

Yield: 1 servings

Measure Ingredient
½ cup Water
½ cup White wine
½ cup Sugar
\N \N A; (3-inch) strip of
\N \N ; orange zest
1 tablespoon Chopped fresh rosemary leaves plus
\N \N ; rosemary sprigs forgarnish
1 teaspoon Whole black peppercorns
¼ cup Fresh orange juice
4 cups Melon balls cut from a honeydew melon; cantaloupe,
\N \N ; Persianmelon, or
\N \N ; casaba, chilled

In a small saucepan stir together the water, the wine, the sugar, the zest, the chopped rosemary, and the peppercorns, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 4 minutes. Strain the syrup through a fine sieve set over a bowl, pressing hard on the solids, and chill it, covered, until it is cold. Stir the orange juice into the syrup, in a serving bowl toss the melon balls with the syrup, and garnish the dessert with the rosemary sprigs.

Serves 4.

Gourmet June 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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