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Melon Brulee

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      Title: MELON BRULEE
 Categories: Desserts, Fruits, Seasonings
      Yield: 4 Servings
 
      1 sm Honeydew melon, peeled
           ;seeded, cut in chunks
      1 sm Cantaloupe, peeled
           ;seeded, cut in chunks
      1 tb Sugar
      2 ts Grated orange zest
    1/2 c  Orange juice
      1 c  Sour cream ("lite")
    3/4 c  Light brown sugar
           ;firmly packed
      2 tb Fresh mint, finely chopped
 
  Place melons in 1 qt. oven-proof 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.
 
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