Melon au Pineau

– a Charentaise recipe to try

You need one small melon charentais per person.

Half each melon and remove the seeds and filaments using a spoon.

Prick the flesh all over with a fork and then add a serving of pineau to each half and place on a tray in the fridge for at least one hour before serving.

Version Two:

Version Two

You need half a melon charentais per person.

Remove the seeds and filaments from each half using a spoon, then using a melon baler or small spoon, scoop the flesh out in balls and place in an individual dish per person.

Add a serving of pineau to the melon balls and place in the fridge for at least one hour before serving.

Version Three:

You need half of a melon charentais per person.

Remove the seeds and filaments from each half using a spoon.

Add a serving of pineau to the central bowl of each half melon and place in individual bowls. This dish can be served immediately.

Serving suggestion for all versions – Place the half melons on a serving platter decorated with vine leaves.

Reproduced with thanks to Mme Susie Bouet and “Le Cognac Gastronome” by Andrée MARIK