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Thursday, 18 July 2013

Crushed Coconut Melon with Grape and Rum Sauce


Crushed Coconut Melon with Grape and Rum Sauce ~ Simple Food


Crushed Coconut Melon with Grape and Rum Sauce

You will need a really ripe honeydew melon for this, ideally it should feel quite soft to the touch on the outside so that when you slice it in half it will be really juicy.
On a hot day this is a very light refreshing dish, the gentle taste of the melon and coconut cream covered with the sharp sweet taste of the grape and rum sauce.

You should prepare the sauce on the day before because it is best refrigerated overnight

For 4 servings you will need;

1 – Ripe Honeydew Melon
80 ml – Coconut Cream
Multiple Scoops - Vanilla Ice Cream
Crushed Coconut Melon with Grape and Rum Sauce ~ Simple Food 
For the Sauce;

350 gm – Green Seedless Grapes
150 ml – Water
25 ml - Honey
1 desert spoon – Soft Brown Sugar
¼ tsp – Cinnamon
1 tsp – Vanilla Extract
50 ml – Rum


Put the grapes and the water in a pan and bring to the boil, then simmer for 10 minutes.
Crushed Coconut Melon with Grape and Rum Sauce ~ Simple Food


Let it cool down for a while and then liquidise the mixture.
Now press it through a sieve into the pan so that you have a smooth liquid with no bits of grape skin.

Bring it to a simmer on a medium heat; add the rest of the sauce ingredients and simmer for another 15 minutes to reduce it a little. Let it cool down and put it in the fridge, preferably overnight.

To prepare this desert the next day is quite simple.

Slice the melon in half and scoop out the seeds, scoop out all the melon from one half (saving the empty skin) and mash it up in a bowl with the coconut cream.

Crushed Coconut Melon with Grape and Rum Sauce ~ Simple Food

Put it in a sieve over a container to let the juice run out, you can save that for a rum shot to go with the desert.

Crushed Coconut Melon with Grape and Rum Sauce ~ Simple Food

Scoop the flesh from the other half in neat pieces with a desert spoon (also keeping the empty skin).

Cut both empty shells in half and each one load with equal amounts of the pulp, cover with melon pieces and a scoop or two of vanilla ice cream, pour over the sauce and serve.
 
What a delight.