- and - 
Recipes - and - RecipesThe Night Before:
Pick off five or six of the best looking raspberries per serving from a box and set aside for garnish.
Add a bit of water and a tablespoon of sugar to the remaining berries in a sauce pan and bring to a boil, to break down the berries. Press thru a fine sieve (I use the back of a hard plastic mixing spoon) till you are left with a tablespoon of near-solid pulp to discard. Refrigerate.
Prepare a concase of melon: a mixed tiny dice of cantaloupe, honeydew and watermelon, for colour. Two tablespoons per serving. Add some Martha's Magic Maranade and refrigerate. (May use another idea here, such as simply a pear, sliced top to bottm, very thin, splayed open, half pear per serving, no MMM)
Slice and peel five or six thin slices of cantaloupe and/or honeydew melon per serving, and refrigerate in sealed container.
Next morning:
Zest a lime, reserving best-looking curls for garnish.
Add juice of half the lime to puree.
Arrange sliced melon in a starburst on brightly coloured (or white) plate.
Add 2 Tablespoons of the melon concase at the base of starburst (I'm trying to describe this here....Look at the back of your hand, spread your fingers wide, those are the slices of melon. The wrist is the base.)
Drizzle the raspberry puree across the melon slices (and across the pear, if you are using that instead of the concasse). Garnish with the reserved fresh berries and lime zest curls.
Could also use a splash of creme fraiche or yogurt, perhaps in lieu of the concasse or pear.
-- Rog & Jim, Toronto Downtown Bed and Breakfast
Back to Canada / Kiwi Bed and Breakfast Hosts' Recipes Index