Name Melon and grapefruit boats with meiba sauce _ menus for two

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MELON-AND-GRAPEFRUIT-BOATS-PREPARATION TIME: 15-20 minutes, plus chilling
COOKING TIME:  3 minutes
MICROWAVE SETTING: Maximum (Full)

1/2 Honeydew melon
1 mediurn grapefruit
Sauce:
2 tablespoons redcurrant
jelly

1 tablespoon clear honey
100 g (4 oz) raspberries
1 teaspoon cornflour
1 tablespoon cold water


1.  Remove the seeds and cut the melon into 2 wedges.
2. Slide a sharp knife between the flesh and the peel but leave the melon on the peel. Slash into about 6 slices.
3. Cut the grapefruit in half, then remove the grapefruit segments from the membranes.
4. Arrange the grapefruit segments on top of the melon in an overlapping line. Chill until required.
5. To make the sauce, combine the redcurrant jelly and honey in a jug and cook for 30 seconds or until the jelly is melted.
6. Stir in the raspberries and cook for 2 minutes or until pulped. Press the mixture through a sieve into a bowl and discard the pips.
7.  Blend the cornflour and water together, stir into the puree and cook for 1-1 1/2 minutes until the mixture thickens. Stir thoroughly. Cover and leave to cool.
8. Spoon the sauce over the fruit when ready to serve.

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