2 tbsp cold water
1 envelope unflavored gelatin
1/2 cup boiling water
1/2 cup sugar
1/2 cup orange juice
2 tbsp lemon juice
1/3 cup midori melon liqueur
1 cup heavy cream
1 baked 9-inch deep pie shell
1 cup honeydew melon balls
1 glaze:
1/4 cup apricot preserves
1 tbsp grand marnier or other orange lique, ur
A Recipe for
Melon Velvet Pie
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This Recipe for Melon Velvet Pie is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Melon Velvet Pie from the recipe cookbook of Recipes-to-go (Fruit)
Food Tip |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
Food Tip |
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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.
Serves: 6
Melon Velvet Pie Recipe brought to you by Recipes To-Go