Recipe - Gelo Di Mellone

One fourth Ripe watermelon
2/3 cup Sugar
One half cup Cornstarch
1 teaspoon Vanilla extract
2 tablespoon Chopped, blanched pistachios
One half ounce Semisweet chocolate
coarsely grated
3 tablespoon Candied citron
rinsed and chopped
Cinnamon; for finishing

Popular in Palermo, this dessert carries the humble watermelon to new
heights of sophistication. SPOON THE FLESH AWAY from the rind of the melon
into a large bowl. Remove seeds and liquefy in food processor or blender.
Combine sugar and cornstarch in a 3quart nonreactive saucepan and add
watermelon juice gradually, whisking it in. Place over low heat and bring
to a boil, stirring constantly with a flatedged wooden spatula. At the
boil, continue cooking about 5 minutes, stirring constantly, over lowest
heat. Remove from heat, stir in vanilla extract and pour into a mixing
bowl. Cool to room temperature, stirring occasionally to prevent a skin
from forming on the surface. After the gelo has cooled, stir in the
remaining ingredients, except the cinnamon. Pour into a glass serving bowl
and chill. To serve the gelo, spoon into dessert bowls and sprinkle with
cinnamon at the table.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini