Preparation / Directions:
* 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.)
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