Melon Brulee Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 small: Honeydew melon, peeled
, seeded, cut in chunks
1 small: Cantaloupe, peeled
, seeded, cut in chunks
1 tbsp: Sugar,
2 tsp: Grated orange zest,
1/2 cup: Orange juice,
1 cup: Sour cream, "lite"
3/4 cup: Light brown sugar,
, firmly packed
2 tbsp: Fresh mint, finely chopped
Directions:
Place melons in 1 qt. oven-proof souffle dish or casserole. Toss with
sugar, orange zest and orange juice. Let stand at room temperature
for 1 to 2 hours.
When ready to serve, preheat broiler. Spread melons out in an even
layer; spread sour cream over top of the melon chunks. Sprinkle over
a layer of brown sugar. Place dish under the broiler, keeping it 5"
from heating element, for 2 to 3 minutes until the brown sugar
bubbles and begins to caramelize. Watch carefully to avoid burning.
Top with fresh mint and serve immediately.
Shepherd notes that this is good served either by itself or over pound
cake.
Yield: 4 to 6 servings.
Recipe in 1994 Shepherds Garden Seeds Catalog. Pg. 30. Posted by
Cathy Harned.
Source from luhu.jp
sugar, orange zest and orange juice. Let stand at room temperature
for 1 to 2 hours.
When ready to serve, preheat broiler. Spread melons out in an even
layer; spread sour cream over top of the melon chunks. Sprinkle over
a layer of brown sugar. Place dish under the broiler, keeping it 5"
from heating element, for 2 to 3 minutes until the brown sugar
bubbles and begins to caramelize. Watch carefully to avoid burning.
Top with fresh mint and serve immediately.
Shepherd notes that this is good served either by itself or over pound
cake.
Yield: 4 to 6 servings.
Recipe in 1994 Shepherds Garden Seeds Catalog. Pg. 30. Posted by
Cathy Harned.
Source from luhu.jp