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Melon Brulee

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CATEGORY CUISINE TAG YIELD
Fruits, Grains, Dairy Desserts, Fruits, Seasonings 4 Servings

INGREDIENTS

1 sm Honeydew melon, peeled
;seeded, cut in chunks
1 sm Cantaloupe, peeled
;seeded, cut in chunks
1 tb Sugar
2 ts Grated orange zest
1/2 c Orange juice
1 c Sour cream ("lite")
3/4 c Light brown sugar
;firmly packed
2 tb Fresh mint, finely chopped
2 hours.

INSTRUCTIONS

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
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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