Best Fresh Melon And Strawberries With Marsala Recipes

GEORGES'S MELON AND WILD STRAWBERRIES WITH SWEET WINE

Steps:

• Using a stainless-steel knife, cut melons in half, creating a sawtooth edge. Scoop out seeds and stringy fibers. Using a melon baller, scoop flesh from melons. Place melon balls in a large bowl, and sprinkle with sugar. Add wine, lemon juice, and basil. Cover with plastic wrap, and transfer to refrigerator to macerate for 2 hours. Scrape remaining melon from shells until smooth, creating bowls. Cover with plastic wrap, and refrigerate until ready to use.
• Spoon macerated melon balls into shells. Top with strawberries and raspberries. Garnish with mint, and serve immediately.

STRAWBERRIES WITH MARSALA AND LEMON SAUCE

Steps:

• For the sauce: In a small saucepan, combine the wine, sugar, lemon zest, and lemon juice over medium-high heat. Bring the mixture to a simmer, stirring constantly until the sugar has dissolved. Cook until the liquid has reduced by half, 25 minutes. Remove the pan from the heat and stir in the nutmeg. Allow the sauce to cool for 30 minutes. Refrigerate for at least 1 hour before serving (can be made 3 days in advance).
• To serve: Scoop the gelato into 4 dessert bowls and arrange the strawberries on top. Drizzle with the sauce and top with the crushed cookies.

STRAWBERRY, CUCUMBER AND MELON SALAD

Steps:

• Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes.
• Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.
• Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

STRAWBERRIES WITH MARSALA

Steps:

• Toss together strawberries, sugar, and Marsala until sugar is dissolved.
• Let macerate at room temperature, tossing occasionally, 30 minutes before serving.

FRESH MELON AND STRAWBERRIES WITH MARSALA

Steps:

• Wash and hull the strawberries.
• Cut each cantaloupe in half and remove the seeds.
• With a round melon baler, scoop out the pulp.
• Reserve the cantaloupe shells.
• Put melon balls and strawberries into a large bowl.
• Add 1/2-cup sugar and the Marsala wine; mix well.
• Refrigerate for several hours.
• Sprinkle the cantaloupe shells with the remaining sugar and refrigerate for several hours.
• Fill cantaloupe shells with the marinated melon and strawberries.
• Spoon some of the juice over the fruit.
• Serve chilled.