Charentais Melons With Cassis Gelee Recipes

CHARENTAIS MELONS WITH CASSIS GELEE

Steps:

• Sprinkle gelatin over water in a shallow, heatproof bowl. Let stand until softened, about 5 minutes. Set bowl over a saucepan of simmering water, and stir until gelatin dissolves, 2 to 3 minutes. Stir in mint, remove from heat, and let stand for 10 minutes.
• Remove mint; holding stems over bowl, squeeze liquid from leaves into gelatin mixture. Discard mint. Stir in creme de cassis, and transfer mixture to an 8-inch square cake pan. Freeze until set, about 30 minutes, then refrigerate for 15 minutes (or overnight).
• Spoon some of the gelee into the center of each melon half. Garnish with mint, and serve immediately.

MELON BALLS AND MARGARITA SYRUP

Steps:

• To make the margarita syrup; In a medium bowl, whisk together tequila, lime juice, Triple Sec, and simple syrup.
• Arrange the melon balls in a bowl or serving dishes. Drizzle with about 1/4 cup margarita syrup. Reserve remaining syrup for another use. Garnish with mint, and serve immediately.

MELON WITH BEAUMES-DE-VENISE

Steps:

• Chill the wine until it is extremely cold, at least 3 hours.
• Divide the melon cubes among 4 decorative serving glasses. Pour 1/2 cup wine over each glass of melon, and serve immediately.

CAVAILLON MELON WITH PORT WINE, WATERMELON, AND BERRIES

Steps:

• Cut off top quarter of each melon using a round chisel or sharp paring knife to cut a scalloped edge; scoop out seeds. Working over a bowl to collect juice and using a 7/8-inch melon baller, make 2 cups of melon balls from top and bottom of melon; add melon balls to bowl with juice.
• Working over the bowl to collect juice, make 2 cups melon balls from the watermelon, avoiding seeds. Place watermelon balls in the bowl, and remove any seeds.
• Add raspberries, port, sugar, and lemon juice to bowl, and toss well to combine. Let stand about 15 minutes.
• Spoon melon mixture and juices into carved melons, and serve immediately.

MINTY FRESH FRENCH APERITIF AND APPETISER CHARENTAIS MELON BOWLS

Steps:

• To prepare: Halve and remove the pips and fibres. Cut a small piece from the bottom of each melon so they sit upright in a bowl.
• Run a knife carefully around the top edge of the melon, as you would prepare a grapefruit. Then cut the flesh in to segments - going as deep as you can without damaging the outer skin - almost like a sunburst pattern - like rays of the sun! Wiggle the knife around to make them quite deep - the liquor will seep into them whilst they are chilling. Place the melon halves in attractive individual serving bowls.
• Pour in the pineau, sherry or port until the centre of the melon is filled - making sure that it is not too full as it will run over. Place the filled melon halves in the fridge for about 4 hours to chill before serving. Place a mint sprig into each melon half to serve.
• To store - Keep uncut melons at room temperature until fully ripened, then store in the fridge for up to 5 days. Cut melon should always be covered with Clingfilm and used within 3 days.