Recipe - Melon Brulee

1 small Honeydew melon, peeled
;seeded, cut in chunks
1 small Cantaloupe, peeled
;seeded, cut in chunks
1 tablespoon Sugar
2 teaspoon Grated orange zest
One half cup Orange juice
1 cup Sour cream ("lite")
Three fourths cup Light brown sugar
;firmly packed
2 tablespoon Fresh mint, finely chopped

Place melons in 1 qt. ovenproof souffle dish or casserole. Toss with
sugar, orange zest and orange juice. Let stand at room temperature for 1 to
2 hours.

When ready to serve, preheat broiler. Spread melons out in an even layer;
spread sour cream over top of the melon chunks. Sprinkle over a layer of
brown sugar. Place dish under the broiler, keeping it 5" from heating
element, for 2 to 3 minutes until the brown sugar bubbles and begins to
caramelize. Watch carefully to avoid burning. Top with fresh mint and
serve immediately.

Shepherd notes that this is good served either by itself or over pound
cake.

Yield: 4 to 6 servings.

Recipe in 1994 Shepherd's Garden Seeds Catalog. Pg. 30. Posted by Cathy
Harned.

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