Almond Cookie Baskets With Melon |
|
 |
Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 8 |
|
this can either be served as part of a brunch or as a dessert.. if you use frozen yogurt instead of ice cream it only has 241 calories.. the recipe and photo are courtesy of Better Homes and Gardens 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 margarine, melted |
2 tablespoons light-color corn syrup |
1/3 cup ground almonds |
1/4 cup all-purpose flour |
vanilla frozen yogurt |
fresh mint (optional) |
Directions:
1. 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. 2. For baskets, preheat oven to 350 degrees F. 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. 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 immediately. Make 8 servings.
4. Make-ahead tip
5. Prepare the cookie baskets up to 1 week ahead and store in an airtight container.
|
|