Melon and Strawberries in Honey Sauce
When selecting cantaloupes your nose is the best indicator of ripeness. Choose a melon with a sweet, fruity fragrance.
Yield: 4 servings
Ingredients
- ¼ cup honey
- 1 tablespoon grated orange rind
- 2 to 3 tablespoons orange juice
- 1 tablespoon Grand Marnier
- 1 large cantaloupe (about 1½ pounds), seeded, peeled, and cut into 1-inch pieces (2½ cups)
- 1 cup strawberries, washed, hulled, and halved or quartered, depending on size (about ¾ cup)
Method
- Combine the honey, orange rind, orange juice, and Grand Marnier in a bowl large enough to hold the melon and strawberries. Add both fruits, and toss thoroughly.
- Refrigerate until serving time. (This dessert can be assembled up to 6 hours ahead.)
- At serving time, divide the fruit mixture among four goblets.
From Jacques Pépin’s Kitchen: Cooking with Claudine, published by KQED Books ©1996
