Melon and Cherry Coupe looks marvellous and tastes exquisite. It is an easily prepared dessert for a summer dinner party.
The sorbet can be varied according to taste.
2 ogen melons, halved and seeded
15 oz. canned stoned Morello cherries, drained
2 tablespoons brandy
16 fl. oz. pineapple sorbet, well frozen
Using a melon bailer, scoop out balls of the melon flesh, leaving a J-inch thick shell. Reserve the shells.
Place the melon balls in a small mixing bowl. Put the mixing bowl in the refriger-ator to chill for 1 hour.
In a medium-sized mixing bowl, com-bine the cherries and the brandy. Set aside to marinate for 1 hour.
Remove the melon balls from the refrigerator and add them to the cherry mixture.
Remove the sorbet from the frozen food storage compartment. With the melon bailer, scoop out balls of sorbet and add them to the melon and cherry mixture. Mix well.
Spoon the mixture into the melon shells and serve immediately.