| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Raspberries |
| 2 |
sm |
Peaches; peeled, pitted, and |
|
|
; chopped |
| 1 |
tb |
Sugar; or to taste |
| 1 |
tb |
Extra-virgin olive oil |
| 1/8 |
ts |
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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