Best Melon And Berries Steeped In Red Wine Sauternes Basil And Mint Recipes
MARINATED MELON WITH FRESH LIME-BASIL SORBET
Steps:
- Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in refrigerator for 1 to 2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4 to 5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Fresh Lime-Basil Sorbet on top or beside, if you wish.
- Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.
- Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing.
SECTIONED MELON WITH BERRIES AND SORBET
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut a thin piece of the skin off of the back of each wedge of melon to give the melon sections stability. Top each melon boat with a scoop of mango or strawberry sorbet. Toss berries with a little sugar and spill them down and over the sorbet and melon.
HERB MELON SALAD
Provided by Giada De Laurentiis
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring often to dissolve the sugar. Remove from the heat and allow to cool.
- Put the cantaloupe and honeydew in a bowl and toss with the basil and mint. Drizzle with the sweetened vinegar and toss lightly. Pile the melon on a platter and sprinkle with the flake salt.
MELON AND BERRIES STEEPED IN RED WINE, SAUTERNES, BASIL, AND MINT
The steeping liquid needs to chill for at least 4 hours, so plan accordingly.
Yield serves 4
Number Of Ingredients 12
Steps:
- Prepare an ice-water bath; set aside. Tie the basil and mint in a small square of cheesecloth. In a small saucepan, combine the Sauternes, red wine, sugar, vanilla bean, and mint-basil bundle. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from heat; transfer to the ice bath. Chill until lukewarm. Add the melon, strawberries, and blackberries; transfer to a large bowl. Cover; place in the refrigerator for 4 to 6 hours.
- To serve, remove the vanilla bean. Stir in the raspberries. Transfer the mixture to 4 bowls. Drizzle about 2 tablespoons champagne over each, and garnish with currants, if desired, and mint.
MINTY FRESH FRENCH APERITIF AND APPETISER CHARENTAIS MELON BOWLS
An appetiser and aperitif all in one sunny melon bowl - I use the local Pineau des Charentes to fill up these charentais melon starters, but white port, fino sherry or any fortified wine would be just as good. Charentais melons are grown mainly in SW France and Spain and have a smooth pale green to creamy yellow skin. The very juicy flesh is deep orange in colour and it is one of the best dessert melons; they are also great in fruit salads, as well as being used as a refreshing starter course - as in this recipe. Preparation time includes the 4 hours to chill prior to serving them. If you cannot get fresh mint sprigs - use any attractive, edible leaves or herbs - maybe even a flower.
Provided by French Tart
Categories Beverages
Time 4h
Yield 4 Melon Halves, 4 serving(s)
Number Of Ingredients 3
Steps:
- To prepare: Halve and remove the pips and fibres. Cut a small piece from the bottom of each melon so they sit upright in a bowl.
- Run a knife carefully around the top edge of the melon, as you would prepare a grapefruit. Then cut the flesh in to segments - going as deep as you can without damaging the outer skin - almost like a sunburst pattern - like rays of the sun! Wiggle the knife around to make them quite deep - the liquor will seep into them whilst they are chilling. Place the melon halves in attractive individual serving bowls.
- Pour in the pineau, sherry or port until the centre of the melon is filled - making sure that it is not too full as it will run over. Place the filled melon halves in the fridge for about 4 hours to chill before serving. Place a mint sprig into each melon half to serve.
- To store - Keep uncut melons at room temperature until fully ripened, then store in the fridge for up to 5 days. Cut melon should always be covered with Clingfilm and used within 3 days.
Nutrition Facts :
MELON, BASIL, AND FETA SALAD WITH BALSAMIC-RED WINE REDUCTION RECIPE
Fresh, crisp, sweet and salty, this is my go-to summer salad. Using in-season fruit in salads always makes for a refreshing change.
Provided by Guy Turland
Number Of Ingredients 13
Steps:
- To make the balsamic reduction, put the balsamic, Marsala and red wine in a heavy-based saucepan over medium-low heat. Cook until reduced by two-thirds and thickened to the consistency of honey (this will take 2 to 3 hours). Remove from the heat and set aside.
- Put the pistachios and almonds in a small frying pan over medium heat. Cook for 5 minutes, stirring continuously, until lightly brown. Transfer the nuts to a large bowl and allow to cool.
- Put the lime zest and juice in a small bowl and add the olive oil. Whisk well using a fork or whisk.
- Put the tomatoes, cantaloupe, and watermelon in a large bowl. Pour over the lime vinaigrette and toss lightly.
- Arrange the prosciutto or smoked fish (if using) over the top, crumble over the feta, and drizzle with the balsamic reduction. Season with sea salt and freshly ground black pepper and garnish with the toasted nuts and basil leaves.
MELON AND BERRIES STEEPED IN RED WINE, SAUTERNES, BASIL, AND MINT
A splash of pink Champagne adds sparkle to fresh summer fruit -- raspberries, strawberries, blackberries, and melon balls -- steeped in wine and herbs. Serve in clear goblets to show off the dramatic colors of the wine-soaked fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Prepare an ice bath; set aside. Tie basil and mint in a small square of cheesecloth. In a small saucepan, combine Sauternes, red wine, sugar, vanilla bean, and mint-basil bundle. Bring mixture to a boil, stirring to dissolve sugar. Remove from heat; transfer to ice bath. Chill until lukewarm. Add melon, strawberries, and blackberries; transfer to a large bowl. Cover; place in refrigerator 4 to 6 hours.
- To serve, remove vanilla bean. Stir in raspberries. Transfer mixture to four bowls. Drizzle about 2 tablespoons Champagne over each, and garnish with currants, if desired, and mint.
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