Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon rum -- to taste, up to 3
2 cups cantaloupe -- diced in 1/4 to
-- 1/3" pieces
1 tablespoon orange liqueur * -- to taste, up to 3
2 cups honeydew -- diced
32 watermelon balls** -- up to 40
3 tablespoons cognac or bourbon -- up to 4
2 cups heavy cream
1 pinch salt
1 teaspoon pure vanilla extract
2 tablespoons sugar -- up to 3 |
Preparation:
* Cointreau or Triple Sec ** Cut with a 5/8 to 3/4" melon-ball cutter
1. Add rum to cantaloupe; add orange liqueur to honeydew. Let both stand at room temperature about 1 hour.
2. Lace watermelon balls with cognac; chill.
3. Whip cream with salt, vanilla and sugar until very stiff; chill.
4. An hour or so before serving, distribute cantaloupe into 8 to 10 tall parfait glasses; cover with a dollop of whipped cream.
5. Add honeydew and cover with whipped cream.
6. Add watermelon balls and pile with remaining whipped cream on top; finish with 1 watermelon ball on top of each dessert.
7. Chill and serve. (If you have a pastry bag with a star tube, pipe the whipped cream onto the dessert.) |