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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Here is a different way to enjoy this excellent fruit. I like to serve it with my Cantaloupe Ice Cream #97769 and decorate the plate with a sprig of mint, some fresh blueberries and raspberries. Ingredients:
1 large ripe cantaloupe |
4 tablespoons powdered sugar |
1/4 cup white creme de menthe |
1/4 cup all-purpose flour |
1 cup sweet dessert wine |
2 tablespoons melted butter |
1 egg white |
oil (for deep frying) |
Directions:
1. Quarter the melon.
2. Peel, remove seeds.
3. Slice each quarter into four thin wedges.
4. Put into a bowl and sprinkle the sugar over cantaloupe wedges.
5. Pour the CREME DE MENTHE over them and stir.
6. Put in refrigerator and chill for at least 2 hours.
7. After 2 hours remove cantaloupe from refrigerator and prepare batter.
8. Mix together flour, wine and butter.
9. Beat until smooth.
10. Beat egg white until frothy and fold into flour mixture.
11. Dip cantaloupe wedges into batter.
12. Heat oil in a deep-fat fryer.
13. Place cantaloupe wedges in the basket and fry until golden brown.
14. Drain on paper towels and serve.
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