CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
July 1991 |
1 |
Servings |
INGREDIENTS
1/2 |
c |
Sugar |
|
|
The flesh of a 3-pound |
|
|
honeydew melon if |
|
|
desired |
|
|
8 thin |
|
|
plus round slices of |
|
|
honeydew melon for |
|
|
garnish |
1/4 |
c |
Sake |
2 |
t |
Fresh lime juice |
|
|
***PICKLED GINGER AND |
|
|
PLUM-WINE |
|
|
GRANITA*** |
2/3 |
c |
Sugar |
2 |
T |
Pickled ginger slices |
|
|
available at Asian |
|
|
markets and some |
|
|
supermarkets |
|
|
rinsed |
1/4 |
c |
Plum wine |
2 |
|
Red food coloring if desired |
INSTRUCTIONS
In a small saucepan combine the sugar and 1-1/4 cups water and bring
the mixture to a boil, stirring. In a blender puree the honeydew flesh
with the syrup, the sake, and the lime juice. Transfer the mixture to
2 metal ice-cube trays without the dividers or to a shallow metal pan
and freeze it, stirring and crushing the lumps with a fork every 30
minutes, for 2 to 3 hours, or until it is firm but not frozen solid.
The granita may be made 2 days in advance and kept covered and frozen.
Scrape the granita with a fork to lighten the texture. On each of 4
plates arrange 2 of the honeydew slices and top 1 of the slices on
each plate with a scoop of the honeydew and sake granita. Top the
other slices with a scoop of the pickled ginger and plum-wine granita.
To make the granita: In a small saucepan combine the sugar and 3-1/2
cups water and bring the mixture to a boil, stirring. In a blender
puree the ginger with the syrup, the wine, and the food coloring,
chill the mixture until is cold, and stir it. Transfer the mixture to
2 metal ice-cube trays without the dividers or to a shallow metal pan
and freeze it, stirring and crushing the lumps with a fork every 30
minutes, for 2 to 3 hours, or until it is firm but not frozen solid.
The granita may be made 2 days in advance and kept covered and frozen.
Scrape the granita with a fork to lighten the texture. Serves 4.
Gourmet July 1991 Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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