| 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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