1 sm Honeydew melon, peeled
;seeded, cut in chunks
1 sm Cantaloupe, peeled
;seeded, cut in chunks
1 tb Sugar
2 teaspoon of Grated orange zest
1/2 cup of Orange juice
1 cup of Sour cream ("lite")
3/4 cup of Light brown sugar
;firmly packed
2 tb 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
Recipe in 1994 Shepherd's Garden Seeds Catalog. Pg. 30. Posted by Cathy
Harned
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini
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