| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1993 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 1/2 |
c |
White wine |
| 1/2 |
c |
Sugar |
|
|
A, 3-inch strip of |
|
|
orange zest |
| 1 |
T |
Chopped fresh rosemary |
|
|
leaves plus |
|
|
rosemary sprigs |
|
|
forgarnish |
| 1 |
t |
Whole black peppercorns |
| 1/4 |
c |
Fresh orange juice |
| 4 |
c |
Melon balls cut from a |
|
|
honeydew melon |
|
|
cantaloupe |
|
|
Persianmelon or |
|
|
casaba chilled |
INSTRUCTIONS
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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