1 cantaloupe, peeled and cut in 1/2 inch slices
2 cups fresh honeydew melon balls
1 pint fresh strawberries, washed and hulled
1 fresh pineapple, peeled and cut in 1/2 inch chunks
Prepare fruit. Serve with brandied chocolate sauce or
orange blossom cream. Other seasonal fruits including
peaches, plums and nectarines may be used.
Brandied chocolate sauce
1/2 cup evaporated milk
1 cup semisweet chocolate pieces
2 tablespoons brandy (optional) or
1 teaspoon brandy extract
dash of salt
In small saucepan, scald milk; remove from heat.
Add chocolate, stir until chocolate melts and mixture
is smooth. Stir in brandy and salt.
Makes one cup.
Orange Blossom Cream
1 8-ounce package cream cheese,
room temperature
1/4 cup freshly squeezed orange juice
2 tablespoons confectioners' sugar
1 teaspoon grated orange peel
In small bowl, beat cream cheese
until fluffy. Add orange juice, sugar
and orange peel; beat until smooth
Chill. Makes 1 cup
