Melon Alaska Recipe
Ingredients
| Melon | 4 Small, cut in half and seeded | |
| Vanilla ice cream | 3 Tablespoon | |
| Apricots | 4 Large, sliced (Fresh Or Canned) | |
| Peaches | 4 Large, sliced (Fresh Or Canned) | |
| Pitted cherries | 24 | |
| Strawberries | 16 | |
| Apples | 2 , peeled, cored and sliced | |
| White mint liqueur | 8 Tablespoon | |
| Egg whites | 3 | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Salt | To Taste | |
| Salt | To Taste | |
| Cream of tartar | 1⁄2 Teaspoon |
Directions
Fill each melon half with 3 tablespoons ice cream.
Evenly divide the apricots and peaches among them.
Add three cherries, two strawberries, quarter of an apple and one tablespoon of the liqueur to each half.
Set aside.
Prepare the meringue by beating the egg whites with the salt and cream of tartar until foamy.
Gradually beat in the sugar, a table- spoon at a time, until soft peaks form and the sugar is dissolved.
Cover each melon with the meringue, sealing the edges well.
Sprinkle with the sugar.
Arrange the melon halves on a baking pan filled with crushed ice.
Broil for two to three minutes, or until the meringue is a pale golden color.
Serve immediately.
Evenly divide the apricots and peaches among them.
Add three cherries, two strawberries, quarter of an apple and one tablespoon of the liqueur to each half.
Set aside.
Prepare the meringue by beating the egg whites with the salt and cream of tartar until foamy.
Gradually beat in the sugar, a table- spoon at a time, until soft peaks form and the sugar is dissolved.
Cover each melon with the meringue, sealing the edges well.
Sprinkle with the sugar.
Arrange the melon halves on a baking pan filled with crushed ice.
Broil for two to three minutes, or until the meringue is a pale golden color.
Serve immediately.
Chef
