*  Exported from  MasterCook  *

                Summer Melons In Spiced White Wine (Weir)

Recipe By     : Summer: Joanne Weir
Serving Size  : 6    Preparation Time :0:00
Categories    : Wms-Sonoma                       Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          late-harvest dessert wine -- such as
                        muscat or sauternes
   1      tablespoon    honey
   4      slices        fresh ginger -- each 1/4-inch
     1/2                vanilla bean
   5      pounds        assorted summer melons -- such as
                        cantaloupe; honey dew; crenshaw;
                        casaba and persian -- in any combination

In a saucepan, combine the wine, honey and ginger. Split the vanilla bean
in half lengthwise and scrape the seeds into the pan, then add the pod
halves as well. Place over high heat and bring to a boil. Reduce the heat
to low and simmer, uncovered, for 5 minutes. Remove from the heat. Discard
the vanilla pods and ginger slices and let cool.

Meanwhile, halve the melons. Scoop out the seeds and discard. Using a melon
baller, scoop out balls of the melon flesh and place them in a large bowl.
Pour the cooled spiced wine over the melon, cover and chill for 1 hour.

To serve, divide the melon evenly among chilled individual bowls, spooning
some of the wine over each portion. Serves 6

*Recipe from Williams-Sonoma Seasonal Celebration: Summer by Joanne Weir et
al (1997: Time-Life Books)ISBN 0-7835-4607-6

NOTES: This is a light, refreshing finale to a meal served on a balmy
evening or at Sunday midday. Peaches, nectarines, plums, blackberries or
blueberries can be substituted for the melons. Serve with biscotti on the
side, if you like.

Kitpath@earthlink.net 8/28/98


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