Recipe for cooking melon en surprise

Desserts to Go with Coffee and Tea :: Other Dessert Recipes

Melon en Surprise (Surprise Melon)

Source: Good Housekeeping\s Around the World Cook Book - 1958

1 cantaloupe or other small melon
2 c. (500 ml) fresh fruit
Sugar
1/4 c. (60 ml) Marsala wine, sweet sherry or 1 Tbsp. Kirsch
6 oz. (150 g) cream cheese, softened
2 Tbsp. (30 ml) milk
Chopped nuts

Start this dish at least a couple of hours before you intend to serve it.

Peel the whole cantaloupe, muskmelon, honeydew melon or other small melon. Cut a piece off one end to make a 4- to 5-inch round opening. Scoop out the seeds then remove most of the melon flesh in bite-size pieces leaving a wall thick enough to contain the filling. Toss the melon pieces with about 2 c. of fresh raspberries or strawberries, fresh, frozen or canned pineapple chunks or peach slices, grapes etc. Sprinkle lightly with sugar and 1/4 c. of Marsala wine, sweet sherry or 1 Tbsp. of Kirsch. Fill the center of the melon with the tossed fruit mixture; replace the top.

Blend the softened cream cheese with 2 Tbsp. of milk and use this mixture to frost the outside of the melon. Sprinkle the chopped nuts over the cheese. Refrigerate for 1 to 2 hours.

To serve, stand the melon on a plate and surround it with leftover fruit.

One melon Makes approximately 3 or 4 servings.