– 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.
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.
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
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