Melon brulee
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Honeydew melon, peeled |
| ;seeded, cut in chunks | ||
| 1 | small | Cantaloupe, peeled |
| ;seeded, cut in chunks | ||
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Grated orange zest |
| ½ | cup | Orange juice |
| 1 | cup | Sour cream (\"lite\") |
| ¾ | cup | Light brown sugar |
| ;firmly packed | ||
| 2 | tablespoons | Fresh mint, finely chopped |
Directions
Place melons in 1 qt. oven-proof souffle dish or casserole. Toss with sugar, orange zest and orange juice. Let stand at room temperature for 1 to 2 hours.
When ready to serve, preheat broiler. Spread melons out in an even layer; spread sour cream over top of the melon chunks. Sprinkle over a layer of brown sugar. 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. Watch carefully to avoid burning.
Top with fresh mint and serve immediately.
Shepherd notes that this is good served either by itself or over pound cake.
Yield: 4 to 6 servings.
Recipe in 1994 Shepherd's Garden Seeds Catalog. Pg. 30. Posted by Cathy Harned.