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Melon en Surprise (Surprise Melon)Source: Good Housekeeping's Around the World Cook Book - 1958 1 cantaloupe or other small melon Start this dish at least a couple of hours before you intend to serve it. Peel the whole cantaloupe, muskmelon, honeydew melon or other small melon. Cut a piece off one end to make a 4- to 5-inch round opening. Scoop out the seeds then remove most of the melon flesh in bite-size pieces leaving a wall thick enough to contain the filling. Toss the melon pieces with about 2 cups of fresh raspberries or strawberries, fresh, frozen or canned pineapple chunks or peach slices, grapes etc. Sprinkle lightly with sugar and 1/4 cup of Marsala wine, sweet sherry or 1 tablespoon of Kirsch. Fill the center of the melon with the tossed fruit mixture; replace the top. Blend the softened cream cheese with 2 tablespoons of milk and use this mixture to frost the outside of the melon. Sprinkle the chopped nuts over the cheese. Refrigerate for 1 to 2 hours. To serve, stand the melon on a plate and surround it with leftover fruit. One melon makes 3 or 4 servings. Email the recipe Melon En Surprise to a friend! |
