Best Melon With Green Peppercorn Raspberry Sauce Recipes

MELON WITH RASPBERRY SAUCE

Melon with Raspberry Sauce image

Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2-2/3 cups unsweetened raspberries
3 tablespoons honey
1 teaspoon lemon juice
1/2 teaspoon minced fresh gingerroot
1/2 large cantaloupe
1/2 medium honeydew melon

Steps:

Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

Nutrition Facts : Calories 130 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

MELON WITH GREEN-PEPPERCORN RASPBERRY SAUCE

Melon with Green-Peppercorn Raspberry Sauce image

Categories Fruit Dessert Quick & Easy Raspberry Melon Basil Summer Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 cup raspberries
2 small peaches, peeled, pitted, and chopped
1 tablespoon sugar, or to taste
1 tablespoon extra-virgin olive oil
1/8 teaspoon coarsely crushed freeze-dried green peppercorns plus additional for sprinkling the melon
16 thin wedges of seeded and peeled honeydew melon, cantaloupe, or Persian melon or a combination, chilled
2 fresh basil leaves, sliced very thin, for sprinkling the melon plus 8 basil sprigs for garnish

Steps:

In a food processor or blender puree the raspberries, the peaches, the sugar, the oil, and 1/8 teaspoon of the crushed peppercorns, force the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is very cold. Divide the melon wedges among 4 chilled dessert plates and pour some of the sauce over each serving. sprinkle each serving with some of the sliced basil and some of the additional crushed peppercorns and garnish the plates with the basin sprigs.