Diana's Desserts - www.dianasdesserts.com
See more recipes in Brunch Time 
Almond Cookie Baskets with Melon
in Diana's Recipe Book
 |
| Servings: 8 |
| Comments: This simple and sublime dessert showcases crisp cookie baskets and fruit drenched in a honey-ginger syrup. |
Ingredients:  1/3 cup white grape juice 3 tablespoons honey 1 tablespoon finely chopped crystallized ginger 3 cups cantaloupe, honeydew, and/or watermelon balls 1/4 cup packed brown sugar 3 tablespoons butter or magarine, melted 2 tablespoons light-color corn syrup 1/3 cup ground almonds 1/4 cup all-purpose flour Vanilla frozen yogurt Fresh mint (optional) |
| Instructions: 1. For compote, stir together the grape juice, honey, and ginger in a small saucepan. Bring to boiling; remove from heat. Cool for 1 hour. Place melon balls in a medium bowl; pour juice mixture over melon. Cover and chill for 8 hours or overnight, gently stirring occasionally. 2. For baskets, preheat oven to 350 degrees F (180 C). Line a cookie sheet with foil. Grease the foil; set aside. Stir together the brown sugar, butter or margarine, and corn syrup in a medium bowl. Stir in almonds and flour until combined. Drop batter by tablespoonfuls onto prepared cookie sheet, baking only 2 or 3 at a time. Spread each to about 3 inches in diameter. (You should end up with 8 portions.) Bake in the preheated oven for 6 to 8 minutes or until bubbly and deep golden brown. Let stand 1 to 2 minutes or until set but still pliable. Quickly shape into baskets by placing each inside a 6-ounce custard cup. Cool completely in cups. (Do not bake more shells at a time than you have custard cups for them.) 3. To serve, fill almond baskets with melon mixture using a slotted spoon. Top each with a small scoop of frozen yogurt. If desired, garnish with mint. Serve immeditely. Make-ahead tip: Prepare the cookie baskets up to 1 week ahead and store in an airtight container. Make 8 servings. Nutritional Information Nutritional facts per serving calories: 241, total fat: 9g, saturated fat: 4g, cholesterol: 20mg, sodium: 104mg, carbohydrate: 38g, fiber: 1g, protein: 4g, vitamin C: 47% |
| Source: Better Homes and Gardens |
| Date: June 30, 2003 |