Cantaloupe in Strawberry Puree
1 cup sliced hulled strawberries
3 tablespoons granulated sugar
1/4 cup sweet sherry
1 tablespoon lemon juice
1 large cantaloupe
In a blender or food processor, whirl strawberries until pureed (you should have 1/2 cup puree). Pour into a large bowl.
Stir in sugar, sherry and lemon juice.
Halve cantaloupe; scoop out and discard seeds. Cut off and discard rind; cut fruit into bite-size pieces.
Add melon to strawberry puree and stir until evenly coated.
Cover and refrigerate for 2 hours to blend flavors.
To serve, spoon fruit and puree equally into 4 large stemmed glasses.
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