melon with blackberry and pistachio sauce

melone a palline con salsa di more e pistacchi

4 servings

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Ingredients

1/4 cup shelled unsalted pistachios
1 cup blackberries
2 1/2 to 3 tablespoons sugar
1 tablespoon fresh lime juice
1 (3 1/4 to 3 1/2-pound) cantaloupe, halved crosswise, seeded

Instructions

Heat oven to 350°. Spread pistachios on a baking pan and toast until fragrant, about 4 minutes. Let cool, then roughly chop.

Cut 1/4 cup blackberries in half; set aside.

In a blender, purée remaining 3/4 cup blackberries, 2 1/2 tablespoons sugar and lime juice until smooth; adjust sugar to taste, if necessary. Divide blackberry sauce among 4 serving bowls.

Scoop out melon flesh with a melon baller. Arrange balls in the serving bowls; top with reserved blackberries and pistachios.

August 2010

keywords:

summer, berries, melon, quick, simple

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Comments [1]

was a big hit at the summer parties. I didn't change a thing. Served it on small separate plates (appetizer/tapas size).

Posted: July 15, 2011 22:25 by sdaviess