Recipe - Melon Velvet Pie

2 tablespoon Cold water
1 Envelope unflavored gelatin
One half cup Boiling water
One half cup Sugar
One half cup Orange juice
2 tablespoon Lemon juice
1/3 cup Midori melon liqueur
1 cup Heavy cream
1 Baked 9inch deep pie shell
1 cup Honeydew melon balls
GLAZE:
One fourth cup Apricot preserves
1 tablespoon Grand Marnier or other
orange liqueur

Preparation: Place cold water in bowl and sprinkle gelatin over it. Let
sit for 2 minutes, then stir in boiling water. Add sugar and stir until
dissolved. Add orange and lemon juice and melon liqueur and stir well.
Refrigerate until slightly thickened but not set.

Whip cream until thick and fold in gelatin mixture. Pour into baked pie
shell.

Halve the melon balls and arrange on top of filling, cut side down.

Heat apricot preserves and liqueur until well blended. Press through sieve
into small bowl, then brush on top of melon balls. Chill pie well before
serving.

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