Charentais Melons With Cassis Gelee Recipes

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KIR ROYALE



Kir Royale image

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Yield Makes 1

Number Of Ingredients 2

1/2 ounce creme de cassis
Champagne

Steps:

  • Pour creme de cassis into a Champagne flute. Top with Champagne.

MINTY FRESH FRENCH APERITIF AND APPETISER CHARENTAIS MELON BOWLS



Minty Fresh French Aperitif and Appetiser Charentais Melon Bowls image

An appetiser and aperitif all in one sunny melon bowl - I use the local Pineau des Charentes to fill up these charentais melon starters, but white port, fino sherry or any fortified wine would be just as good. Charentais melons are grown mainly in SW France and Spain and have a smooth pale green to creamy yellow skin. The very juicy flesh is deep orange in colour and it is one of the best dessert melons; they are also great in fruit salads, as well as being used as a refreshing starter course - as in this recipe. Preparation time includes the 4 hours to chill prior to serving them. If you cannot get fresh mint sprigs - use any attractive, edible leaves or herbs - maybe even a flower.

Provided by French Tart

Categories     Beverages

Time 4h

Yield 4 Melon Halves, 4 serving(s)

Number Of Ingredients 3

2 small charentais muskmelons
200 ml sherry wine, port (approx) or 200 ml fortified wine (approx)
fresh mint sprig, to serve

Steps:

  • To prepare: Halve and remove the pips and fibres. Cut a small piece from the bottom of each melon so they sit upright in a bowl.
  • Run a knife carefully around the top edge of the melon, as you would prepare a grapefruit. Then cut the flesh in to segments - going as deep as you can without damaging the outer skin - almost like a sunburst pattern - like rays of the sun! Wiggle the knife around to make them quite deep - the liquor will seep into them whilst they are chilling. Place the melon halves in attractive individual serving bowls.
  • Pour in the pineau, sherry or port until the centre of the melon is filled - making sure that it is not too full as it will run over. Place the filled melon halves in the fridge for about 4 hours to chill before serving. Place a mint sprig into each melon half to serve.
  • To store - Keep uncut melons at room temperature until fully ripened, then store in the fridge for up to 5 days. Cut melon should always be covered with Clingfilm and used within 3 days.

Nutrition Facts :

ROSE SANGRIA WITH NECTARINES AND STRAWBERRIES



Rose Sangria with Nectarines and Strawberries image

This summer, make this refreshing twist on classic sangria. It's a seasonal superstar best enjoyed poolside or on a picnic blanket, our recipe infuses vodka and the unofficial wine of summer, rosé, with juicy nectarines and fragrant strawberries.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Time 2h15m

Yield Makes 8 cups (Serves 10 to 12)

Number Of Ingredients 6

1/4 cup sugar
1 cup vodka
2 cups fresh strawberries, hulled (halved if large)
2 cups sliced nectarines
2 (750-ml) bottles dry rosé wine
Fresh mint, for garnish

Steps:

  • In a saucepan, bring sugar and 1/4 cup water to a boil, stirring, until sugar has dissolved (you should have about 1/3 cup). Transfer to a large bowl or pitcher; let cool completely.
  • Stir in vodka, strawberries, and nectarines. Refrigerate, covered, at least 2 hours and up to 2 days. Add wine and stir. Fill glasses with ice and add a few strawberries and a slice or two of nectarine. Top with sangria, garnish with fresh mint, and serve immediately.

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