Melon With Green-peppercorn Raspberry Sauce

People may seem to have an extraordinary conviction of the dreadful nature of sin and a very uncommon sense of the misery of a Christless condition. They may have extraordinary views of the certainty and glory of divine things. They may be moved with extraordinary affections of fear and sorrow, desire, love, or joy. People may be changed very suddenly, and the work be carried on with very unusual swiftness… If in its nature an operation conforms to the rules and marks given in Scripture, the extraordinary and unusual degree of influence and power is rather an argument in its favor. The higher the degree of agreement to the rule, the more evident that conformity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains		June 1993	1	Servings

INGREDIENTS

1	c	Raspberries
2		Peaches, peeled pitted and
		chopped
1	T	Sugar, or to taste
1	T	Extra-virgin olive oil
1/8	t	Coarsely crushed
		freeze-dried green
		peppercorns plus
		additional for
		sprinkling the melon
16		Thin wedges seeded and
		peeled honeydew
		cantaloupe or
		melon Persian melon or a
		combination
		chilled
2		Fresh basil leaves, sliced
		very thin
		for sprinkling the
		melon plus 8 basil
		sprigs for garnish

INSTRUCTIONS

In a food processor or blender puree the raspberries, the peaches, the
sugar, the oil, and 1/8 teaspoon of the crushed peppercorns, force the
mixture through a fine sieve set over a bowl, pressing hard on the
solids, and chill the sauce, covered, until it is very cold. Divide
the melon wedges among 4 chilled dessert plates and pour some of the
sauce over each serving. sprinkle each serving with some of the  sliced
basil and some of the additional crushed peppercorns and  garnish the
plates with the basin sprigs.  Serves 4.  Gourmet June 1993  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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