A delightful summer dessert, Melons Pat-issiere aux Fraises (meh-lohn pah-tees-yair oh frehz) both impressive delicious.
3 small cantaloup melons
2 lb. fresh strawberries, washed and hulled
2 tablespoons sugar
24 fl. oz. Creme Patissiere, chilled
Halve the cantaloups and remove their seeds.
Fill the centres of the cantaloup halves with half of the strawberries and sprinkle over the sugar.
Spoon equal amounts of Creme Patis-siere over each cantaloup half and decorate with the remaining strawberries. Place the cantaloups in the refrigerator and chill for 15 minutes before serving.