Watermelon Fruit Bowl is scrumptious mixture of peaches, apricots and pears mixed with diced watermelon and served in a wine-flavoured syrup. It is an ideal dessert for a summer luncheon party, with the additional advantage that it may be prepared some tune in advance.
10 fl. oz. water
2 oz. sugar juice of
8 fl. oz. sweet white wine flesh of
1 watermelon, diced and seeded
4 medium-sized peaches, blanched, peeled, stoned and sliced
4 large apricots, blanched, peeled, stoned and sliced
3 medium-sized pears, peeled, cored and sliced
Put the water, sugar and lemon juice in a medium-sized saucepan and place the pan over moderate heat. Stir constantly until the sugar has dissolved, then gently bring the mixture to the boil, without stirring. Boil the mixture for 5 minutes or until it has thickened but not changed colour.
Remove the pan from the heat and add the wine to the mixture. Return the pan to low heat and, when the wine has been thoroughly incorporated, remove the pan from the heat and set the mixture aside to cool.
Place all the fruit in a large serving bowl and carefully mix them together. Pour the prepared syrup over the fruit and place the bowl in the refrigerator to chill for 30 minutes.
Remove the bowl from the refrigerator and serve immediately.
Watermelon with Provencal Wine
Watermelon with Provencal Wine is a refreshing dessert to serve on a warm summer’s evening. If Provengal wines are unavailable, a Rhone wine, such as Tavel Rose would make an acceptable substitute. flesh of
1 large watermelon, diced and seeded
6 fl. oz. rose wine
½ teaspoon ground ginger
Place the watermelon cubes in a large serving bowl and pour over the wine. Chill the mixture in the refrigerator for 1 hour, basting occasionally.
Remove the bowl from the refrigerator and stir in the ginger. Serve immediately.