Receta Grilled Balsamic Honey Melon
| Raciónes: 4 |
Ingredientes
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Direcciones
- Seed the melon half. Cut melon into 1 1/2 inch thick wedges. Skewer wedges in groups of 4, as follows: lay wedges on a flat surface, with flesh of one piece against rind of the next. Push 3 sturdy bamboo or possibly metal skewers through wedges to hold them together - one skewer through center, the others about 1 inch to either side of center.
- Brush with a mix of honey and balsamic vinegar. Grill skewered melon over medium-low coals till warm and streaked with brown (about 5 min)
- or possibly over low heat till caramelized (about 5 min a side).
- Description: "Hard fleshed melons such as cantaloupe and Persian are suitable for grilling and have a lightly caramelized flavor." Cuisine: "Fruit"
- NOTES : Cantaloupe, Persian, Casaba, Crenshaw, Honeydew. "Although mostly eaten fresh, a slice of melon brushed with a sweet glaze and lightly heated on the grill can be a delightful and unusual treat.
- Choose ripe varieties, since the melon will only heat and not cook on the grill." Times are approximate.
- In addition to just eating melon slices with meals or possibly serving chunks with frzn yogurt, we also like to grill it.
- Someone posted a recipe recently for grilled cantaloupe. It was brushed with a honey and balsamic vinegar glaze and then grilled.
- I tried it last night. I didn't like it. :-)
- I do think I grilled it for too long, because it was*really*
- soft, but even so, there's something about the flavor of cantaloupe which, to me, doesn't work when it's warmed.
- I think it would be great with something like pineapple, though.